Crispy Seasoned Bellflower Root Salad
A Sweet, Tangy, and Spicy Bellflower Root Salad Recipe to Awaken Your Appetite
When you lack appetite, try this bellflower root salad with its perfectly balanced sweet and tangy flavor to invigorate your taste buds. I made this for my husband who had a bad cough due to a cold.^^
Main Ingredients- 300g peeled bellflower root
- 1 portion white part of green onion
- 1 Tbsp sugar
- 1/2 Tbsp salt
Seasoning Ingredients- 1 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp 2x concentrated vinegar
- 0.5 Tbsp minced garlic
- 1.5 Tbsp corn syrup (or oligosaccharide)
- 0.5 Tbsp perilla oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp 2x concentrated vinegar
- 0.5 Tbsp minced garlic
- 1.5 Tbsp corn syrup (or oligosaccharide)
- 0.5 Tbsp perilla oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, rinse the peeled bellflower root lightly under running water. Place the bellflower root in a bowl with 1 tablespoon of sugar and mix well, letting it sit for 5 minutes. This step helps reduce the bitterness and soften the root. Then, add 1/2 tablespoon of salt and let it sit for another 5 minutes. It’s important to handle the bellflower root gently so it doesn’t break. Do not wash the seasoned bellflower root. Since it was seasoned to remove bitterness, rinsing it would actually diminish the flavor.
Step 2
While the bellflower root is being seasoned, carefully trim and finely mince the white parts of the green onion. Prepare about 2 portions’ worth. While it’s not forbidden to use the green parts, using only the white parts results in a cleaner taste and more even seasoning. Mince them as finely as possible.
Step 3
After sitting in salt for 5 minutes, the bellflower root needs to have as much moisture squeezed out as possible. Use a cheesecloth or, if you don’t have one, a reusable tea bag and wring it out forcefully. If too much water remains in the bellflower root, the seasoning will be diluted, and a lot of liquid will form later. Squeeze out the moisture thoroughly.
Step 4
Add 0.5 tablespoon of minced garlic to the squeezed bellflower root. Garlic enhances the flavor of the bellflower root and deepens the taste of the seasoning.
Step 5
Now it’s time to mix in all the seasoning ingredients. First, add 1 tablespoon of gochugaru, 1.5 tablespoons of 2x concentrated vinegar, 1 tablespoon of toasted sesame seeds, and 0.5 tablespoon of perilla oil. Gently mix these with the bellflower root by kneading. Mixing the seasonings slightly first before adding the minced green onion ensures that the chili flakes color the bellflower root more evenly and beautifully. Finally, add the minced green onion and mix again lightly.
Step 6
As you can see, there’s very little moisture in the bellflower root now. However, after some time, the natural moisture from the bellflower root and a bit from the seasoning will make it moist, so don’t worry. Lastly, add 1.5 tablespoons of corn syrup (or oligosaccharide) for sweetness and mix thoroughly. You can adjust the sweetness at this stage as you add it.
Step 7
Gently mix everything together, and your sweet and tangy bellflower root salad is complete. Taste it, and adjust the sweetness with sugar or tanginess with vinegar to your preference. The crispy texture and savory flavor are superb.
Step 8
My husband, who said he had no appetite due to his cold, ate this bellflower root salad very well!^^ You too can make your dining table richer with this healthy and delicious bellflower root salad.
