Crispy Bellflower Root and Cucumber Salad
Sweet, Tangy, and Utterly Delicious: Perfect Bellflower Root and Cucumber Salad Recipe
On days when your appetite wanes, this refreshing salad, featuring the delightful crunch of cucumbers and the aromatic bellflower root, is a true gem. It’s often hailed as the number one side dish that pairs perfectly with rice, and this golden recipe makes it a breeze to prepare.
Main Ingredients
- 1 bunch of prepared bellflower root (approx. 600g)
- 3 fresh cucumbers
Spicy & Tangy Dressing
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Vinegar (rice vinegar or apple cider vinegar recommended)
- 1 Tbsp Soy Sauce or Salt (adjust to taste)
- 2 Tbsp Sugar (white or brown)
- 1 Tbsp Maesil Cheong (green plum syrup)
- 1 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Oil
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Vinegar (rice vinegar or apple cider vinegar recommended)
- 1 Tbsp Soy Sauce or Salt (adjust to taste)
- 2 Tbsp Sugar (white or brown)
- 1 Tbsp Maesil Cheong (green plum syrup)
- 1 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Oil
Cooking Instructions
Step 1
Prepare the bellflower root. Using pre-prepared roots from the market will save you time. If using fresh roots, peel them, generously sprinkle with coarse salt, and rub them vigorously with your hands to wash. This is a crucial step to remove bitterness and astringency. After washing thoroughly, rinse under running water multiple times to remove all salt, then drain well in a colander. This ensures the dressing will penetrate nicely and the flavor will be enhanced.
Step 2
Wash the cucumbers under running water. Trim off the ends, then cut them in half lengthwise. Slice them thinly on a bias, about 0.5 cm thick. Slicing on the bias allows the dressing to coat them better and makes for a prettier presentation. Place the sliced cucumbers in a bowl, sprinkle with about 1/2 teaspoon of salt, and toss gently. Let them sit for about 5 minutes; this will make the cucumbers crispier and draw out excess moisture, which is ideal for salads. Lightly squeeze out any excess water before proceeding.
Step 3
Now, let’s make the delicious dressing! In a large bowl, combine the Gochujang (2 Tbsp), Gochugaru (2 Tbsp), vinegar (3 Tbsp), soy sauce or salt (1 Tbsp), sugar (2 Tbsp), Maesil Cheong (1 Tbsp), minced garlic (1 Tbsp), and sesame oil (1 Tbsp). Stir with a spoon until all the ingredients are well combined and the dressing is smooth. It’s important to mix thoroughly so the dressing emulsifies nicely. Taste and adjust the seasoning according to your preference. Add the squeezed cucumbers and the prepared bellflower root to the bowl with the dressing. Gently toss with your hands, mixing until everything is evenly coated. Be careful not to clump the bellflower root; mixing gently is key. Continue to mix for about 1 minute until all ingredients are well coated with the dressing. Your delicious, crispy, sweet, and tangy Bellflower Root and Cucumber Salad is now ready to enjoy!
