Refreshing and Tangy Seasoned Bellflower Root and Cucumber Salad
Refreshing and Tangy Seasoned Bellflower Root and Cucumber Salad
A Delicious Combination of Health-Boosting Bellflower Root and Fresh Cucumber: Bellflower Root and Cucumber Salad Recipe
Experience the delightful synergy of bellflower root, rich in saponins known for respiratory health benefits, and crisp cucumber, a perfect palate-pleaser for warmer days. This sweet and sour salad, ‘Doraji Oi Muchim’, is designed to revive your appetite when it wanes due to the heat. Bellflower root also aids in blood sugar regulation and cholesterol reduction, making this dish both healthy and incredibly tasty. Let’s make this revitalizing salad!
Main Ingredients- 200g peeled bellflower root
- 1 cucumber
- 1 Tbsp coarse salt (for salting bellflower root)
- 1/2 Tbsp sugar (for salting bellflower root)
- 1 Tbsp gochugaru (Korean chili flakes, for color)
Spicy and Sweet Seasoning Sauce- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1 Tbsp maesilcheong (Korean plum extract)
- 1 Tbsp mulyeot (corn syrup)
- 1 Tbsp vinegar
- 1 Tbsp minced garlic
- 1 tsp salt
- 1/2 Tbsp toasted sesame seeds
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1 Tbsp maesilcheong (Korean plum extract)
- 1 Tbsp mulyeot (corn syrup)
- 1 Tbsp vinegar
- 1 Tbsp minced garlic
- 1 tsp salt
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Place the peeled bellflower root in a large bowl. If the root is thick, you can gently split it lengthwise with the back of a knife or slice it thinly so that all pieces are of similar thickness. This ensures even seasoning and a better taste.
Step 2
Rinse the prepared bellflower root once under cold water. While still wet, sprinkle 1/2 Tbsp of coarse salt over it and gently knead the bellflower root, being careful not to break it. Let it sit for about 5 minutes to remove bitterness. Then, add 1/2 Tbsp of sugar and knead again gently. Let it sit for another 10 minutes. This process significantly reduces the natural bitterness of the bellflower root.
Step 3
Wash the cucumber thoroughly under running water. Cut the cucumber in half lengthwise, then use a spoon to scoop out and discard the seeds from the center. Removing the seeds will help prevent the cucumber from becoming soggy and maintain its crispness.
Step 4
Slice the seeded cucumber diagonally into about 0.5cm thick pieces. Sprinkle 1/2 Tbsp of coarse salt and 1/2 Tbsp of sugar over the sliced cucumber and gently mix. Let it sit while you prepare the bellflower root. This step draws out excess moisture from the cucumber, making it crispier and better seasoned.
Step 5
After the salting and sugaring time, rinse the bellflower root 2-3 times under cold running water to remove the saltiness. Rinse thoroughly to ensure all bitterness is gone.
Step 6
Drain the rinsed bellflower root well using a sieve.
Step 7
Wrap the drained bellflower root in a clean kitchen cloth or paper towel and gently squeeze out any remaining water. Be careful not to squeeze too hard, as this could mash the bellflower root.
Step 8
Transfer the squeezed bellflower root to a mixing bowl.
Step 9
Without rinsing, wrap the salted cucumber in a clean kitchen cloth or paper towel and gently squeeze out the excess water. Avoid squeezing too forcefully to keep the cucumber crisp.
Step 10
Add the squeezed cucumber to the same mixing bowl as the bellflower root.
Step 11
Now, let’s add some color. Sprinkle 1 Tbsp of gochugaru over the bellflower root and cucumber in the bowl. Gently mix with your hands to evenly coat the ingredients with the chili flakes.
Step 12
Knead gently to ensure the gochugaru is well distributed. Pre-coating with gochugaru not only gives the dish a more appealing color but also helps the seasoning sauce adhere better, enhancing the overall flavor.
Step 13
In a small bowl, combine all the seasoning sauce ingredients: gochugaru, gochujang, sugar, maesilcheong, mulyeot, vinegar, minced garlic, salt, and toasted sesame seeds. Mix well until the sugar dissolves to create a smooth sauce.
Step 14
Pour the prepared spicy and sweet seasoning sauce over the gochugaru-coated bellflower root and cucumber. Gently toss everything together, being careful not to mash the ingredients. Mix until all components are evenly coated with the sauce.
Step 15
Your delicious Bellflower Root and Cucumber Salad is ready! Serve it immediately or store any leftovers in an airtight container in the refrigerator for 2-3 days. It’s a wonderful side dish to enjoy when you need a flavorful pick-me-up.
