Crisp and Fragrant Bellflower Root and Cucumber Salad
How to Make Bellflower Root and Cucumber Salad (with Tips for Removing Bitterness)
This bellflower root and cucumber salad recipe features the delightful combination of chewy bellflower root and crisp cucumber, creating a wonderfully sweet, sour, and spicy dish that tantalizes the taste buds. You can easily make this without complicated steps, using pre-peeled bellflower root readily available at the market. We provide detailed instructions on effectively removing the bitterness from bellflower root, along with tips for adjusting the seasoning to your preference. This dish is perfect as a side for any meal or as a delightful appetizer. Let’s get started on making this delicious bellflower root and cucumber salad! (Measurements are based on standard Korean soup spoons)
Main Ingredients
- 150g pre-peeled bellflower root (1 pack)
- 1 oriental cucumber
- 20g green onion (about 1/4 stalk)
Seasoning Ingredients
- 1.5 Tbsp soy sauce
- 1 Tbsp gochujang (Korean red chili paste) (slightly heaped)
- 1 Tbsp brown sugar
- 1 Tbsp vinegar
- 0.8 Tbsp red chili flakes (about 1 tsp)
- 1 Tbsp sesame oil
- 0.4 Tbsp minced garlic (about 1/2 tsp)
For Removing Bitterness from Bellflower Root
- 0.5 Tbsp coarse sea salt
- 1 Tbsp brown sugar
- 1.5 Tbsp soy sauce
- 1 Tbsp gochujang (Korean red chili paste) (slightly heaped)
- 1 Tbsp brown sugar
- 1 Tbsp vinegar
- 0.8 Tbsp red chili flakes (about 1 tsp)
- 1 Tbsp sesame oil
- 0.4 Tbsp minced garlic (about 1/2 tsp)
For Removing Bitterness from Bellflower Root
- 0.5 Tbsp coarse sea salt
- 1 Tbsp brown sugar
Cooking Instructions
Step 1
First, place the pre-peeled bellflower root (1 pack, 150g) into a colander and briefly rinse under running water. Then, transfer it to a bowl.
Step 2
To remove the bitterness from the bellflower root, add 0.5 Tbsp of coarse sea salt and 1 Tbsp of brown sugar to the bowl. Put on disposable gloves and gently massage the bellflower root to evenly coat it with the seasoning, helping to draw out the bitterness.
Step 3
Fill a bowl with enough cold water to submerge the bellflower root. Add the massaged bellflower root and gently agitate it with your hands for about 3-4 cycles, changing the water each time. This process helps remove any remaining bitterness and salt. After rinsing, drain the bellflower root thoroughly in the colander, squeezing out as much excess water as possible.
Step 4
Wash the oriental cucumber under running water. Trim off the ends, then cut the cucumber lengthwise in half.
Step 5
Cut the halved cucumber diagonally into slices about 3mm thick. Avoid slicing too thinly, as they might become mushy.
Step 6
Finely chop about 20g of green onion and prepare 0.4 Tbsp of minced garlic. The green onions will add a fragrant aroma, and the garlic will enhance the savory depth of the seasoning.
Step 7
Now, let’s make the delicious seasoning! In a bowl, combine 0.8 Tbsp red chili flakes, 1 Tbsp brown sugar, 1 Tbsp sesame oil, 1.5 Tbsp soy sauce, 1 Tbsp vinegar, 1 Tbsp gochujang (slightly heaped), and the prepared 0.4 Tbsp minced garlic. Mix them well. Taste the seasoning and if it feels a bit bland, add a pinch of salt. If it lacks sweetness and sourness, add more vinegar and sugar to suit your palate.
Step 8
Add the drained bellflower root, sliced cucumber, and chopped green onion to the prepared seasoning sauce.
Step 9
Put on disposable gloves again and gently toss the ingredients together, ensuring the seasoning is evenly distributed throughout the bellflower root and cucumber. Be careful not to mix too vigorously, as this could break the cucumber.
Step 10
Taste the mixed bellflower root and cucumber salad. If any seasoning needs adjustment or you desire more of a certain flavor, add salt, sugar, or vinegar as needed to achieve your preferred taste.
Step 11
Finally, sprinkle some sesame seeds over the appetizing bellflower root and cucumber salad to complete this delicious dish. Enjoy your meal!
