Sweet & Sour Bellflower and Squid Salad (Doraji Ojingeo Cho Muchim)
A Delightful Bellflower and Squid Salad Recipe: Sweet, Sour, and Refreshing
Experience the delightful harmony of chewy squid and crisp bellflower roots in this sweet, sour, and spicy ‘Doraji Ojingeo Cho Muchim’ (Bellflower and Squid Salad). I personally love bellflower roots and bought some fresh from the market. The slight bitterness of the bellflower is mellowed out with coarse salt, and combined with fresh squid for a rich texture and flavor. It’s a perfect dish for when you’ve lost your appetite or as a vibrant side dish. Let’s learn how to make this delicious bellflower and squid salad!
Main Ingredients- 1kg Bellflower roots (Doraji)
- 1 Squid (cleaned)
- 1/2 Carrot
- 1/2 Onion
- 1/2 Cucumber
Seasoning Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Vinegar (adjust to your preference for sourness)
- 3 Tbsp Sugar
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Vinegar (adjust to your preference for sourness)
- 3 Tbsp Sugar
Cooking Instructions
Step 1
These fresh bellflower roots were bought directly from the market. I really enjoy cooking with bellflower, so 1kg disappears quickly!
Step 2
Preparing bellflower roots is easier than you think! Simply cut the roots in half lengthwise, then peel the skin by rotating the root as you cut along the sides.
Step 3
See? With a few simple cuts, the bellflower roots are all prepped!
Step 4
Bellflower roots have a natural bitterness. To remove this, use coarse salt and knead the roots vigorously. This is an effective way to draw out the bitterness.
Step 5
Kneading with coarse salt helps to soften the bellflower roots and reduce their bitterness, making them perfect for this salad. You’re now ready to prepare the delicious dressing.
Step 6
You can omit the squid if you don’t have it, but adding it creates a richer flavor and texture. I love squid, so I usually keep cleaned squid frozen.
Step 7
Blanch the squid briefly in boiling water. I used squid that was already prepped for stir-frying, which is why it has this nice shape.
Step 8
The key is to only blanch the squid for a short time until its color changes. Overcooking will make it tough.
Step 9
Alright, all the ingredients for our delicious salad are now ready!
Step 10
Now, simply combine the prepared ingredients with the seasoning and mix well. It’s that easy!
Step 11
For the seasoning, mix 2 Tbsp gochujang, 2 Tbsp gochugaru, 3 Tbsp vinegar, and 3 Tbsp sugar. If you prefer a more sour taste, add a little more vinegar. If you don’t like it too sour, reduce the vinegar amount. Feel free to adjust the ratios to your liking!
Step 12
Gently mix all the ingredients with the seasoning by hand until well combined. Your delicious Bellflower and Squid Salad is now complete.
Step 13
This Bellflower and Squid Salad is bursting with sweet, sour, and spicy flavors that are sure to awaken your appetite! The combination of chewy squid and crisp bellflower is truly fantastic. It’s wonderful for those times when you need a little something to perk up your meal. This irresistible salad is perfect for the whole family – be sure to give it a try!
