Crisp and Sweet-Tangy Bellflower Root and Cucumber Salad
Boost Your Immunity and Appetite! Delicious Sweet-Tangy Bellflower Root Salad Recipe
Perfect for when you’re not feeling hungry! This bellflower root and cucumber salad is refreshingly sweet, tangy, and slightly spicy, with a delightful crunch from the cucumbers and a fragrant aroma from the bellflower roots. A sprinkle of sesame seeds at the end adds a nutty flavor and makes it visually appealing. Especially during seasonal changes, maintaining good respiratory health is key, and this bellflower root salad is an excellent way to do it. Prepare it in advance to ward off colds!
Main Ingredients- Bellflower Root (Doraji) 400g
- Cucumbers 2
- Green Onion 60g (white part mainly)
Seasoning Ingredients- Gochujang (Korean chili paste) 3 Tbsp
- Gochugaru (Korean chili flakes) 4 Tbsp
- Soup Soy Sauce 1 Tbsp
- Minced Garlic 4 Tbsp
- Minced Ginger 0.5 Tbsp
- Vinegar 4 Tbsp
- Sugar 3 Tbsp
- Plum Extract 3 Tbsp
- Sesame Seeds, a pinch (for garnish)
- Water 1 cup (for soaking bellflower root)
- Coarse Salt 3 Tbsp (for soaking bellflower root and cucumber)
- Gochujang (Korean chili paste) 3 Tbsp
- Gochugaru (Korean chili flakes) 4 Tbsp
- Soup Soy Sauce 1 Tbsp
- Minced Garlic 4 Tbsp
- Minced Ginger 0.5 Tbsp
- Vinegar 4 Tbsp
- Sugar 3 Tbsp
- Plum Extract 3 Tbsp
- Sesame Seeds, a pinch (for garnish)
- Water 1 cup (for soaking bellflower root)
- Coarse Salt 3 Tbsp (for soaking bellflower root and cucumber)
Cooking Instructions
Step 1
First, it’s crucial to remove the bitterness from the bellflower root. Cut the bellflower root into 7-10cm pieces, suitable for eating. Place the cut bellflower root in a large bowl, add 2 Tbsp of coarse salt and 1 cup of water. Rub the bellflower root thoroughly with your hands. Soaking it like this for one hour will significantly reduce its bitter taste.
Step 2
Slice the cucumbers diagonally into about 0.5cm thick pieces. Place them in another bowl, add 1 Tbsp of coarse salt, and let them soak for 30 minutes. This process helps to draw out excess water while keeping the cucumber crisp.
Step 3
Trim the outer layers of the green onion and cut the white part in half lengthwise, then cut into 5cm lengths. If you are using scallions, cut them to a similar length.
Step 4
Rinse the soaked cucumbers lightly under running water and then squeeze out any excess moisture by hand. Rinse the bellflower root thoroughly about 3 times to completely remove any remaining bitterness, and also squeeze out the water. This pre-seasoning step allows the dressing to adhere better to the ingredients, resulting in a much tastier salad.
Step 5
Now, let’s make the delicious dressing. In a large bowl, combine 3 Tbsp gochujang, 4 Tbsp gochugaru, 1 Tbsp soup soy sauce, 4 Tbsp minced garlic, 0.5 Tbsp minced ginger, 4 Tbsp vinegar, 3 Tbsp sugar, and 3 Tbsp plum extract. Mix these ingredients well to create the seasoning paste.
Step 6
Add the squeezed bellflower root to the prepared dressing and mix gently with your hands. Toss until the bellflower root is evenly coated with the colorful seasoning.
Step 7
Next, add the squeezed cucumbers and the sliced green onion to the bowl. Gently toss them with the bellflower root, being careful not to mash the cucumbers.
Step 8
Finally, sprinkle a generous amount of sesame seeds on top to complete your delicious bellflower root and cucumber salad! For an even more refreshing taste, chill it in the refrigerator for a while before serving.
