Squid and Bellflower Root Salad

Place 200g of raw bellflower root, 1T coarse salt, 2T sugar, and 3T vinegar into a cream bag and mix thoroughly until vacuum-sealed.

Let the bellflower root sit for exactly 15 minutes.

While the bellflower root is salting, prepare the squid by grabbing a pinch of coarse salt and rubbing it gently to peel off the skin.

Make shallow cuts on the cleaned squid, then score it in a diamond pattern.

Cut the scored squid into pieces similar in size to the bellflower roots.

Fold about 10 perilla leaves in half and thinly julienne them.

Make the sauce by mixing 4T red chili powder, 2T gochujang, 3T soy sauce, 2T sugar, 5T starch syrup, 3T vinegar, and 2T garlic.

Blanch the prepared squid in boiling water briefly so it does not become tough.

Rinse the blanched squid in cold water, squeeze out the moisture, and slice.

Rinse the salted bellflower root in water and squeeze out the moisture.

In a bowl, combine the salted bellflower root, blanched squid, and julienned perilla leaves, and toss evenly with the sauce.

Finish by sprinkling with whole sesame seeds.