1
Pour 500mL of water into a bowl, add 2 tbsp each of salt and sugar to dissolve, then soak 400g of peeled bellflower roots and leave in the refrigerator for half a day.
Bellflower Root Salad
A sweet and spicy bellflower root salad recipe made to be crunchy with the bitterness removed.
KoreanSide Dish
⏱️ 20 min total📝 6 steps
What You'll Need
Peeled bellflower roots400g
Water500mL
Salt3 tbsp
Sugar2 tbsp
Green onion1 stalk
Cucumber1 piece
Oligosaccharide2 tbsp
Dried radish greens100g
Gochujang (red chili paste)6 tbsp
Red chili powder3 tbsp
Radish greens3 tbsp
2x apple vinegar3 tbsp
Sesame oil1 tbsp
Whole sesame seeds1 tbsp
Instructions
2
Cut only the white part of 1 green onion into 3cm lengths vertically, and after cutting off both ends of the cucumber, split it in half lengthwise, scoop out the seeds with a spoon, and slice diagonally.
3
Add 1 tbsp of salt and 2 tbsp of oligosaccharide to the prepared cucumber and marinate for 20 minutes.
⏱️ 20m 0s4
Rinse the marinated bellflower roots and cucumber thoroughly, then squeeze tightly by hand to remove moisture.
5
Make the seasoning sauce by adding 6 tbsp of gochujang, 3 tbsp of red chili powder, 3 tbsp of radish greens, 3 tbsp of 2x apple vinegar, dried radish greens, 1 tbsp of sesame oil, and 1 tbsp of whole sesame seeds to a bowl.
6
Add the squeezed bellflower roots, cucumber, and sliced green onion to the seasoning sauce and mix evenly.