Bellflower (Doraji) Salad with Vinegar and Gochujang
Delicious Bellflower Salad Recipe: How to Perfectly Remove Bitterness
Bellflower, rich in saponins, is a versatile ingredient enjoyed stir-fried or in salads. If you’ve been hesitant to try it due to its slightly bitter taste, this recipe is for you! I’ll share a foolproof method to remove bitterness from bellflower, along with a detailed guide to making a delightfully spicy and tangy bellflower salad that will awaken your appetite, especially on days when you feel uninspired to eat. Enjoy this flavorful dish!
Main Ingredients- Bellflower (Doraji) 150g
- Cucumber 1/2
Seasoning Ingredients- Sugar 1/2 Tbsp
- Honey 1 Tbsp
- Minced Garlic 1/2 Tbsp
- Gochugaru (Korean Chili Flakes) 1/2 Tbsp
- Gochujang (Korean Chili Paste) 1/2 Tbsp
- Plum Extract 1 Tbsp
- Soy Sauce 1/2 Tbsp
- Vinegar 1.5 Tbsp (adjust to taste)
- Toasted Sesame Seeds 1 Tbsp
- Salt to taste
For Removing Bitterness- Coarse Salt 1 Tbsp
- Sugar 1 Tbsp
- Sugar 1/2 Tbsp
- Honey 1 Tbsp
- Minced Garlic 1/2 Tbsp
- Gochugaru (Korean Chili Flakes) 1/2 Tbsp
- Gochujang (Korean Chili Paste) 1/2 Tbsp
- Plum Extract 1 Tbsp
- Soy Sauce 1/2 Tbsp
- Vinegar 1.5 Tbsp (adjust to taste)
- Toasted Sesame Seeds 1 Tbsp
- Salt to taste
For Removing Bitterness- Coarse Salt 1 Tbsp
- Sugar 1 Tbsp
Cooking Instructions
Step 1
First, prepare your fresh bellflower and cucumber. For convenience, I’m using pre-packaged, cleaned bellflower. If you’re using whole bellflower roots, trim them into bite-sized pieces.
Step 2
To effectively remove the bitterness from the bellflower, combine 1 Tbsp of coarse salt and 1 Tbsp of sugar with the bellflower in a bowl. Mix well. Once the bellflower starts to soften slightly and become moist, vigorously rub it with your hands to release the bitterness. Continue rubbing for about 10 minutes.
Step 3
Rinse the rubbed bellflower under cold water to remove any remaining bitterness. While the bellflower is rinsing, thinly slice the cucumber and lightly salt it to draw out excess moisture. Salting the cucumber beforehand helps maintain its crisp texture.
Step 4
Rinse the bellflower thoroughly after soaking and drain the salted cucumber. Gently squeeze out as much water as possible from both the bellflower and cucumber using your hands. Excess water can dilute the dressing and make the salad taste bland.
Step 5
Now, let’s start seasoning. Add 1/2 Tbsp of sugar to the squeezed bellflower and gently mix. Then, add 1/2 Tbsp of gochugaru (chili flakes) and toss lightly to evenly distribute the color and flavor.
Step 6
Once the bellflower is coated with the chili flakes, add the sliced cucumber. Incorporate the remaining seasoning ingredients: 1/2 Tbsp gochujang, 1/2 Tbsp soy sauce, 1/2 Tbsp minced garlic, 1 Tbsp plum extract, and 1 Tbsp honey. Gently mix everything together. Taste the salad and add vinegar according to your preference; I used 1.5 Tbsp for a pleasant tang.
Step 7
Mix all the ingredients and seasonings thoroughly. Ensure the dressing is evenly distributed throughout the salad by gently tossing with chopsticks or your hands.
Step 8
Your delicious, tangy, and spicy bellflower salad is ready! It looks incredibly appetizing. This flavorful dish is perfect for a light meal or to stimulate your appetite when it’s lacking. Enjoy!
