Spicy and Tangy Seasoned Bellflower Root and Cucumber Salad
A Refreshing Mix of Bellflower Root and Cucumber!
Enjoy the fresh, aromatic taste of spring with this delightful salad featuring bellflower root, a seasonal delicacy, and crisp cucumbers. The perfect blend of spicy, sour, and sweet seasonings will whet your appetite, making it an ideal side dish for rice or a refreshing accompaniment to drinks. Let’s make this simple yet delicious bellflower root and cucumber salad right away!
Main Ingredients
- 1 bunch Bellflower Root (approx. 300g)
- 1 medium Cucumber
- 1 Tbsp Coarse Salt (for preparing bellflower root)
For Salting Cucumber
- Pinch of Coarse Salt
- Pinch of Coarse Salt
Cooking Instructions
Step 1
It’s crucial to remove the bitterness and astringency from the bellflower root. First, rinse the bellflower root lightly under running water. Then, add 1 tablespoon of coarse salt and rub it vigorously with the palm of your hand for about 1-2 minutes. This process will help draw out the bitter taste.
Step 2
After rubbing with salt, rinse the bellflower root thoroughly under cold running water 2-3 times. Ensuring all salt is removed prevents the salad from becoming too salty and preserves the fresh flavor of the bellflower root.
Step 3
Cut the washed bellflower root into bite-sized pieces. Avoid cutting it too small, as it might lose its texture, and too large, as the seasoning may not penetrate well. Aim for pieces that are about 5-7 cm long.
Step 4
Wash the cucumber thoroughly and trim off the ends. Lightly rub it with a pinch of coarse salt, then rinse under running water to clean the skin. Slice the cucumber in half lengthwise, and then thinly slice it on the diagonal (about 0.5 cm thick). This shape allows the seasoning to adhere well and makes it easy to eat.
Step 5
Now it’s time to mix all the ingredients. Place the prepared bellflower root and cucumber into a large bowl. Add 1 tablespoon of minced garlic first. The pungent aroma of garlic will enhance the flavor of the bellflower root.
Step 6
Next, add the basic seasoning ingredients. Add 1 tablespoon of gochujang for a spicy base and 1 tablespoon of gochugaru for color and heat. Using fine gochugaru will result in a beautiful color and a smoother seasoning.
Step 7
Add the remaining seasoning ingredients: 1 tablespoon of fish sauce for umami, 1 tablespoon of sugar (or corn syrup) for sweetness, and 2 tablespoons of vinegar for a tangy flavor. Gently mix everything together with your hands. Be careful not to break the bellflower root and cucumber. The key is to toss gently until everything is evenly coated with the seasoning.
Step 8
After mixing, taste the salad and adjust the seasoning if needed by adding a little more salt or soy sauce. Once the flavor is perfect, sprinkle 1 teaspoon of toasted sesame seeds for a nutty aroma. Your delicious seasoned bellflower root and cucumber salad is ready! Enjoy this crisp and aromatic spring vegetable dish.
