Bellflower and Cucumber Salad: A Refreshing Spring Side Dish
Bellflower and Cucumber Salad: A Refreshing Spring Side Dish
Stimulate Your Appetite with Bellflower and Cucumber Salad
When you’ve lost your appetite due to a cold or the lazy days of spring, this Bellflower and Cucumber Salad is a perfect dish to awaken your taste buds. You can enjoy both bellflower and cucumber in one delightful, refreshing side dish. It’s a delightful spring accompaniment that offers a sweet, sour, slightly pungent, and crisp flavor profile, allowing you to savor two vegetables at once. Let’s make a healthy and delicious spring meal with this seasonal recipe!
Main Ingredients- 500g fresh bellflower roots
- 2 crisp cucumbers
- 1 Tbsp coarse salt (for salting bellflower/cucumber)
- 1/3 cup water (for rinsing bellflower)
- A pinch of toasted sesame seeds (for garnish)
Bellflower and Cucumber Salad Seasoning- 1 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp double-strength vinegar (for a tangy flavor)
- 1 Tbsp white sugar
- 1 Tbsp oligodang (corn syrup/oligosaccharide, for shine and sweetness)
- 1/2 Tbsp coarse salt (for adjusting seasoning)
- 1 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp double-strength vinegar (for a tangy flavor)
- 1 Tbsp white sugar
- 1 Tbsp oligodang (corn syrup/oligosaccharide, for shine and sweetness)
- 1/2 Tbsp coarse salt (for adjusting seasoning)
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly under running water. Slice them diagonally about 0.5cm thick. Add 1/3 Tbsp of coarse salt to the sliced cucumbers and toss to coat. Let them sit for 10 minutes until they soften slightly. Once wilted, rinse them lightly under cold water and squeeze out as much moisture as possible by hand. This step ensures the cucumbers remain crisp.
Step 2
Clean the bellflower roots by rinsing them. Gently scrape off any rough skin with a knife. Place the bellflower roots in a bowl with 1 Tbsp of coarse salt and 1/3 cup of water. Rub them vigorously with your hands (this is called ‘barak-barak’ in Korean) for about 3-4 minutes to remove their characteristic bitterness and astringency. After rubbing, rinse them thoroughly under cold running water and drain them in a colander. This process is key to removing the bitterness of the bellflower.
Step 3
In a large bowl, place the drained bellflower roots. Add all the seasoning ingredients: 1 Tbsp soy sauce, 1 Tbsp gochujang, 2.5 Tbsp gochugaru, 3 Tbsp double-strength vinegar, 1 Tbsp white sugar, 1 Tbsp oligodang, and 1/2 Tbsp coarse salt. Gently mix and knead the ingredients with your hands until the seasoning is evenly distributed. Once the bellflower is partially seasoned, add the squeezed cucumbers and mix gently again. (You can add minced garlic or chopped green onions if you like.) Because the cucumbers can release water over time, using double-strength vinegar helps maintain a pleasant tanginess. Finish by sprinkling a pinch of toasted sesame seeds for a nutty aroma and flavor. Your delicious Bellflower and Cucumber Salad is now ready to serve!
