Spicy and Tangy Bellflower Root and Cucumber Salad
A Refreshing Salad to Boost Your Appetite: Bellflower Root and Cucumber Salad
Let’s make a bellflower root salad with cucumber and onion added. There’s no better side dish to stimulate your appetite. This salad features the delightful combination of crisp cucumber, fragrant bellflower root, and sweet onion, all tossed in a vibrant, spicy, sweet, and tangy dressing. It’s easy to make with simple ingredients and perfect as a side dish for rice or even a snack with makgeolli (Korean rice wine). Elevate your dining table with this refreshing salad!
Main Ingredients- 250g prepared bellflower root (If using whole root, fresh is recommended)
- 1 fresh cucumber
- 1/2 sweet onion
- 2-3 Tbsp salt (for salting bellflower root)
- 1 Tbsp salt (for salting cucumber and onion)
- 3 Tbsp water (for salting cucumber and onion)
Seasoning Ingredients- 1.5 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- A pinch of black pepper
- 1 Tbsp minced garlic
- 1 Tbsp maesilcheong (Korean plum extract, or increase vinegar if unavailable)
- 1 tsp sugar
- 1 tsp vinegar
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 2 Tbsp chopped green onion
- 1.5 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- A pinch of black pepper
- 1 Tbsp minced garlic
- 1 Tbsp maesilcheong (Korean plum extract, or increase vinegar if unavailable)
- 1 tsp sugar
- 1 tsp vinegar
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 2 Tbsp chopped green onion
Cooking Instructions
Step 1
First, let’s prepare the bellflower root. If you’re using whole, unpeeled bellflower root, you’ll need to remove the skin and bitter taste. While fresh, whole roots offer superior flavor, they require more preparation. If you have pre-prepared bellflower root, rinse it under running water. To remove any bitterness, add 1 tablespoon of salt to the bellflower root and gently knead it with your hands until it softens. This process effectively eliminates the astringent and bitter flavors.
Step 2
Let the salted bellflower root sit for about 5-10 minutes. This resting period allows the salt to further draw out any remaining bitterness. After resting, rinse the bellflower root thoroughly under cold running water 2-3 times. Drain it well using a sieve. This ensures the bellflower root is ready to absorb the salad dressing.
Step 3
Wash the fresh cucumber by rubbing it with a little salt; this helps remove any sticky residue and cleans the surface. Use a knife to gently scrape off the bumpy parts of the cucumber skin. Slice the cucumber in half lengthwise, then cut it diagonally into thin slices. Cutting the diagonal slices a bit longer will create a more visually appealing salad.
Step 4
For the onion, peel it and then separate the layers. Slice each layer into thin strips. Separating the layers before slicing ensures uniform strips, resulting in a neater appearance compared to slicing the whole onion at once.
Step 5
In a bowl, combine the prepared cucumber and onion. Add 1 tablespoon of salt and 3 tablespoons of water. Gently mix and let it sit for 10 minutes to lightly pickle. This step draws out excess moisture and enhances the crispness of the vegetables. After 10 minutes, rinse them lightly under cold water and drain thoroughly in a sieve. Rinsing in cold water removes any sticky sap released by the onion and cucumber, ensuring a clean taste.
Step 6
Place the drained cucumber and onion into a mesh bag or cheesecloth. Gently press down to squeeze out the excess water – avoid twisting. Thoroughly squeezing out the moisture is crucial to prevent the salad dressing from becoming diluted. Squeeze the bellflower root in the same manner, using a mesh bag or cheesecloth and pressing gently without twisting. This helps to soften the texture of the bellflower root.
Step 7
Now, let’s prepare the delicious seasoning. In a small bowl, combine all the seasoning ingredients: gochujang, gochugaru, black pepper, minced garlic, maesilcheong, sugar, vinegar, sesame oil, toasted sesame seeds, and chopped green onion. Mix them thoroughly with a spoon. If you don’t have maesilcheong, you can increase the amount of vinegar to achieve the desired tanginess. Maesilcheong adds a natural, deep sweetness and sourness that enhances the dish’s flavor. (Tip: I personally use homemade maesilcheong made during plum season each year.) While you can mix the salad immediately, letting the seasoning rest for about 30 minutes in the refrigerator allows the flavors to meld and deepen.
Step 8
In a large mixing bowl, combine the squeezed bellflower root, cucumber, and onion. Pour the prepared seasoning over the ingredients. Put on a pair of disposable gloves. Gently toss and mix the ingredients with your hands to ensure the seasoning is evenly distributed. Avoid overmixing. The key is to gently combine everything until the seasoning coats all the ingredients beautifully, giving them a vibrant color. This carefully prepared salad is sure to be a delicious hit!
