Crispy & Chewy Bellflower Root and Cucumber Salad
Crispy & Chewy Bellflower Root and Cucumber Salad
The Ultimate Rice Thief! Bellflower Root and Cucumber Salad (Doraji Oi Muchim) ★
This delightful salad, featuring the crispness of cucumbers and the satisfying chewiness of bellflower roots, is a true mealtime treasure! Paired with savory pancakes, it’s an absolutely fantastic combination. Created by the global recipe community at ‘10000 Recipe’ (Man-Gae Recipe).
Main Ingredients- 150g Bellflower root (prepared)
- 1/2 Cucumber
- 1/4 Onion
- 1/2 Squid
- 1/2 Tbsp Sesame oil
- 1 Tbsp Sesame seeds
Seasoning Ingredients- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Oligosaccharide (or corn syrup)
- 1/2 Tbsp Minced garlic
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Oligosaccharide (or corn syrup)
- 1/2 Tbsp Minced garlic
Cooking Instructions
Step 1
It’s important to remove the bitterness from the bellflower roots. Soak the prepared bellflower roots in salt water for about 10 minutes to eliminate any bitterness. Afterward, rub them gently under running water to wash them thoroughly. Drain them well. This process reduces the slight bitterness and improves the texture.
Step 2
Prepare the squid by making crosswise cuts on the inner side; this helps it cook evenly and makes it tender. Cut it into bite-sized pieces. Blanch the squid in boiling water briefly, then rinse in cold water and drain. Be careful not to overcook, as it can become tough.
Step 3
Wash the cucumber, trim the ends, and slice it in half lengthwise. Then, thinly slice it diagonally, about 0.5cm thick. Sprinkle a little salt on the sliced cucumbers and let them sit for about 10 minutes to draw out moisture. Gently squeeze out the excess water to maintain a crisp texture.
Step 4
Peel and wash the onion, then slice it thinly into julienne strips. Soaking the julienned onions in cold water for a few minutes can help reduce their pungent flavor.
Step 5
To make the perfect dressing: In a large bowl, combine 3 Tbsp gochujang, 1 Tbsp gochugaru, 2 Tbsp vinegar, 1 Tbsp sugar, 1 Tbsp oligosaccharide, and 1/2 Tbsp minced garlic. Mix well until all ingredients are thoroughly combined. Achieving the right balance of sweet, sour, and spicy is key!
Step 6
Add the prepared bellflower roots, blanched squid, squeezed cucumber, and julienned onion to the bowl with the dressing. Gently mix everything together with your hands, ensuring the dressing coats all the ingredients evenly. Avoid mixing too vigorously to prevent the ingredients from becoming mushy.
Step 7
Finally, add 1/2 Tbsp sesame oil and 1 Tbsp sesame seeds for a nutty aroma. Toss gently one more time to combine. Your delicious Bellflower Root and Cucumber Salad is ready! Rubbing the sesame seeds between your palms before adding them enhances their fragrance. It’s delicious served immediately or chilled from the refrigerator.
