Chewy Balloon Flower Root and Tender Dried Pollack Salad
Seasoned Balloon Flower Root and Dried Pollack Salad
Instead of the usual pollack soup, try making a delicious seasoned salad with dried pollack and balloon flower root. It’s a wonderfully appetizing side dish perfect for any meal.
Main Ingredients- Balloon flower root (Doraji) 1/2 bunch (approx. 50g)
- Dried pollack (Bugeochae) 1/2 bunch (approx. 30g)
For Preparing Balloon Flower Root- Coarse sea salt 2 Tbsp
- Cooking wine (Mirin or Sake) 2 Tbsp
- Coarse sea salt 2 Tbsp
- Cooking wine (Mirin or Sake) 2 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the balloon flower root. Rinse it thoroughly under running water, scrubbing with your hands to remove any dirt or impurities. Then, add 2 tablespoons of coarse sea salt and enough water to cover the balloon flower root. Let it soak for about 5 minutes. This salting process helps reduce its slight bitterness and improves its texture.
Step 2
Next, we’ll tenderize the dried pollack. Cut the dried pollack into manageable pieces, about 2-3 segments long. Then, soak the pieces in 2 tablespoons of cooking wine for about 10 minutes until they are nicely rehydrated. The cooking wine will help remove any unwanted odors and make the pollack tender.
Step 3
Now it’s time to combine everything into a delicious salad! Squeeze out the excess water from the salted balloon flower root by hand. Be careful not to squeeze too hard, or it might become mushy. Place the squeezed balloon flower root and the rehydrated dried pollack into a mixing bowl. Add all the seasoning sauce ingredients: 2 Tbsp gochujang, 1 Tbsp vinegar, 1 Tbsp gochugaru, 1 Tbsp oligodang, 1 Tbsp maesilcheong, 1 tsp minced garlic, and 1 Tbsp minced green onion. Gently mix everything together until well combined. Finish by sprinkling some toasted sesame seeds on top. Your delicious Balloon Flower Root and Dried Pollack Salad is now ready to enjoy!
