Spicy & Sweet Bellflower and Cucumber Salad
Bellflower Salad Recipe: How to Make Bellflower and Cucumber Salad, Essential Tips for Removing Bitterness!
A delicious side dish that will make you want to eat more rice! This salad features peeled bellflowers and crisp cucumbers tossed in a sweet and tangy gochujang dressing. Removing the bitterness from the bellflowers is key! We’ll guide you through the essential steps to ensure a perfectly balanced flavor, making this a must-try for any meal.
Ingredients
- 200g Peeled Bellflower Root: Use thoroughly cleaned peeled bellflower root.
- 1 Cucumber: Choose a fresh and firm cucumber.
- A little Green Onion: Finely chopped green onion for added aroma.
Seasoning
- 1 Tbsp Sugar: For sweetness and balance.
- 1.5 Tbsp 2x Concentrated Apple Vinegar: Adds a refreshing tanginess.
- 1 Tbsp Generous Gochujang (Korean chili paste): The heart of the flavor, providing heat and depth.
- 2 Tbsp Gochugaru (Korean chili flakes): For color and a mild spicy kick.
- 0.5 Tbsp Minced Garlic: Adds a pungent aroma.
- A little Sesame Seeds: For a nutty flavor and visual appeal.
- 1 Tbsp Sugar: For sweetness and balance.
- 1.5 Tbsp 2x Concentrated Apple Vinegar: Adds a refreshing tanginess.
- 1 Tbsp Generous Gochujang (Korean chili paste): The heart of the flavor, providing heat and depth.
- 2 Tbsp Gochugaru (Korean chili flakes): For color and a mild spicy kick.
- 0.5 Tbsp Minced Garlic: Adds a pungent aroma.
- A little Sesame Seeds: For a nutty flavor and visual appeal.
Cooking Instructions
Step 1
Begin by preparing your ingredients. Rinse the bellflower root and cucumber under cold running water. Drain the bellflower root thoroughly and pat the cucumber dry.
Step 2
To remove the bitterness from the bellflower root, place it in a bowl, add 0.5 Tbsp salt, and gently rub it with your hands as if you were washing clothes. This ‘barak-barak’ motion effectively draws out the bitterness. Rinse thoroughly under cold water a couple of times to remove excess salt, then squeeze out as much water as possible. This step is crucial for a pleasant taste!
Step 3
Cut the cucumber in half lengthwise. Then, cut each half in half again lengthwise, creating four strips. Use the back of a spoon to gently scrape out the seedy core. Removing the seeds helps prevent the salad from becoming watery and keeps the cucumber nice and crisp.
Step 4
Slice the seeded cucumber into approximately 0.3cm thick pieces. Slicing them thinly ensures they absorb the seasoning well and are easy to eat. Slice the prepared bellflower root to a similar thickness as the cucumber for even seasoning distribution.
Step 5
Finely chop the green onion. Thinly sliced green onion adds a fresh aroma and visual appeal to the dish. It also serves as a nice garnish.
Step 6
In a large mixing bowl, combine the squeezed bellflower root and the sliced cucumber. Add all the prepared seasoning ingredients: sugar, apple vinegar, gochujang, gochugaru, and minced garlic. Gently toss everything together to coat the bellflower root and cucumber evenly with the seasoning. Be careful not to overmix, as this can make the cucumber mushy. The goal is a light, even coating.
Step 7
Finally, add the chopped green onion and a generous amount of sesame seeds to the bowl. Mix gently one last time. Your delicious spicy and sweet bellflower and cucumber salad is ready! It’s great to eat immediately, but chilling it in the refrigerator for a short while enhances the flavors even further. Enjoy this delightful dish that’s perfect as a side for any meal or as a tasty appetizer!
