1
Prepare the bellflower roots by cutting large ones diagonally into two pieces and long ones into three pieces.
Bellflower Root and Dried Pollack Salad
This is a recipe for Bellflower Root and Dried Pollack Salad, made with Chef Kim Dae-seok's 34 years of know-how to remove bitterness and enhance umami.
KoreanSide Dish
⏱️ 60 min total📝 13 steps
What You'll Need
Bellflower root200g
New Sugar1/3 tbsp
Vinegar3 swirls
Water1 cup (200mL)
Dried pollack strips50g
Mirin1 tbsp
Dark soy sauce1 tbsp
Red chili powder2 tbsp
Gochujang2 tbsp
Grain syrup1 tbsp
Minced garlic1 tbsp
Green onion10cm
Sesame oil1 tbsp
Sesame seeds1 tbsp
Instructions
2
Dissolve 1/3 tbsp of New Sugar in one cup of water and pour it over the bellflower roots.
3
Add three swirls of vinegar, lift and drop the roots a few times to mix, and let sit for 30 minutes.
⏱️ 30m 0s4
Pour cold water over 50g of dried pollack strips to moisten them, then squeeze out the water.
5
Place the dried pollack on a tray to check for and carefully remove any bones.
6
Cut the prepared dried pollack into bite-sized pieces.
7
Place the dried pollack in a mixing bowl and season with 1 tbsp of mirin and 1 tbsp of dark soy sauce.
8
Slice the 10cm green onion in half lengthwise and chop finely.
9
Mix 1 tbsp minced garlic, 2 tbsp red chili powder, 2 tbsp gochujang, 1 tbsp grain syrup, 1 tbsp sesame oil, and 1 tbsp sesame seeds to make the sauce.
10
After the bellflower roots have soaked for 30 minutes, mix them, drain in a sieve, and squeeze out the moisture thoroughly.
⏱️ 30m 0s11
Add the sauce and chopped green onion to the bellflower roots, and mix thoroughly, scraping the bowl to ensure no bitter taste remains.
12
Add the seasoned dried pollack and combine with the bellflower roots.
13
Add a little more sesame seeds, lightly coat, and serve on a plate.