Bellflower Root and Cucumber Salad

In a bowl, pour 500ml of water, enough to cover the bellflower roots, and dissolve 2 tbsp of sun-dried salt and 2 tbsp of sugar.

Add 400g of peeled bellflower roots and toss a few times to pickle.

Cover with plastic wrap and refrigerate for at least 6 hours (or overnight if you have time).

Rinse the bellflower roots thoroughly, changing the water about twice.

Squeeze firmly with both hands to remove all excess water.

Cut off the stem end of the cucumber where the bitterness is strong, and trim the other end slightly.

Slice in half lengthwise and scoop out the seeds.

Slice diagonally into 0.5~0.7cm thick pieces.

Add 1 tbsp of sun-dried salt, toss, and pickle for 20 minutes.

Once the cucumber has released its moisture, rinse lightly in plenty of water, then squeeze firmly by hand to drain.

Slice 1/2 onion (90g) into 1cm thick pieces, and cut the 1/2 green onion (30g) into large diagonal pieces after slitting lengthwise.

Slice 2 Cheongyang chili peppers diagonally and prepare along with the onion and green onion.

In a bowl, mix 5 tbsp (100g) of gochujang, 1.5 tbsp of sugar, and 1 tbsp (20g) of oligosaccharide.

Add 1 tbsp of minced garlic and 1/2 tsp of minced ginger.

Add 2 tbsp of fine chili powder and 2.5 tbsp of 2x vinegar.

Add 2x vinegar to the bellflower roots and mix well with the seasoning ingredients to create the sauce.

Before adding the sauce to the bellflower roots, add 2 tbsp of fine chili powder and rub it in firmly with your fingertips.

Add the cucumber, onion, green onion, Cheongyang chili peppers, and the sauce, then mix well.

Taste after mixing; if it's too bland, add a little salt, or if you want it sweeter and sourer, add more vinegar or sugar.

Finish by adding green onion, 2/3 tbsp of whole sesame seeds, and 1 tsp of sesame oil, then toss lightly to complete the Bellflower Root and Cucumber Salad.