Crispy Balloon Flower Root and Dried Pollack Salad
Simple Balloon Flower Salad, Balloon Flower Namul, Crispy Balloon Flower Salad, Balloon Flower and Dried Pollack Salad, Spicy and Sweet Balloon Flower Dish
Introducing a delightful side dish recipe: Balloon Flower Root and Dried Pollack Salad! We’ve mixed tender dried pollack with fragrant balloon flower roots, seasoned it with a perfect balance of spicy, sweet, and tangy flavors. The slightly bitter taste of balloon flower is mellowed, while the umami of the pollack adds depth, making it an excellent accompaniment to rice or a great snack with drinks. Enjoy the delightful crispiness and the harmonious blend of sweet and sour dressing.
Main Ingredients
- 150g prepared balloon flower root
- 20g dried pollack threads
- 1 Tbsp coarse sea salt (for soaking)
- 1 Tbsp sugar (for soaking)
- 1 Tbsp red pepper flakes (for seasoning)
Spicy-Sweet Dressing
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 3 Tbsp red pepper paste (gochujang)
- 4 Tbsp vinegar
- 1 Tbsp sesame seeds (for garnish)
- 1 Tbsp sesame oil (for garnish)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 3 Tbsp red pepper paste (gochujang)
- 4 Tbsp vinegar
- 1 Tbsp sesame seeds (for garnish)
- 1 Tbsp sesame oil (for garnish)
Cooking Instructions
Step 1
Gently rub the balloon flower roots under running water to thoroughly wash off any soil and prepare them cleanly.
Step 2
For the clean balloon flower roots, you can detach the small root ends and set them aside. You can use them later when boiling water to add extra flavor. First, trim off the tough, fibrous base (the ‘neoudu’) of the balloon flower roots with a knife.
Step 3
Since we’ll be shredding the balloon flower for this recipe, cut any thicker roots lengthwise in half. This helps the dressing penetrate better and results in a more tender texture.
Step 4
To peel the balloon flower roots, gently scrape the skin off with a knife; it should peel away easily. Removing the skin will result in a cleaner and softer texture.
Step 5
After peeling, cut the balloon flower roots into bite-sized pieces (about 5-7cm long), then tear them lengthwise into thinner shreds. Tearing along the grain will help the dressing absorb better and create a more delicious seasoned dish.
Step 6
Ensure you have 150g of prepared balloon flower root after this step. Accurate measurements are key to a delicious dish.
Step 7
To effectively remove the slightly bitter taste of balloon flower, combine 1 tablespoon of coarse sea salt and 1 tablespoon of sugar with the shredded roots. Massage vigorously (scrubbing them back and forth) until they soften, then let them soak for about 10 minutes to draw out the bitterness.
Step 8
After soaking for 10 minutes, rinse the balloon flower roots under cold water 2-3 times to remove any remaining bitterness and saltiness. Squeeze out as much water as possible with your hands to prevent the salad from becoming watery.
Step 9
Now, let’s make the delicious spicy-sweet dressing! In a bowl, combine 1 tablespoon of minced garlic, 1 tablespoon of sugar, 3 tablespoons of red pepper paste (gochujang), and 4 tablespoons of vinegar. Mix well. The ratio of sweet, sour, and spicy is important, so feel free to adjust it to your taste.
Step 10
Dried pollack threads are a perfect match for this balloon flower salad. Cut them into pieces similar in length to the shredded balloon flower roots for easy eating and a visually appealing dish.
Step 11
Add 1 tablespoon of red pepper flakes to the squeezed balloon flower roots and toss gently to season. Adding the red pepper flakes first helps to enhance the color and allows the dressing to adhere better.
Step 12
To the prepared dried pollack threads, add 1 tablespoon of sesame oil and gently mix. Coat the threads thoroughly with sesame oil. This step ensures the dressing won’t feel separate from the ingredients later and will blend in nicely.
Step 13
Add the dried pollack threads, coated with sesame oil, to the bowl containing the balloon flower roots that have been seasoned with red pepper flakes.
Step 14
Add about 4 tablespoons of the prepared spicy-sweet dressing. Gently toss everything together until the ingredients are evenly coated with the dressing. It’s best to add the dressing gradually while tasting, rather than all at once, to avoid making it too salty or too sweet.
Step 15
Finally, add 1/2 tablespoon of sesame seeds and 1 tablespoon of sesame oil for an extra touch of flavor. Toss gently one more time. The nutty aroma from the sesame oil and seeds will complete the dish beautifully.
Step 16
Your crispy, spicy, sweet, and tangy Balloon Flower Root and Dried Pollack Salad is ready! Enjoy your delicious creation.
