Spicy and Sweet Crispy Bellflower Root Salad
Spicy and Sweet Crispy Bellflower Root Salad
Easy Recipe for Delicious Bellflower Root Salad for Everyone
As time spent living alone stretches, the craving for Korean side dishes grows. Today, we’re making bellflower root salad with a sweet and spicy seasoning, boasting a delightful bitterness and a satisfying crunch. It’s easy for anyone to make and is a fantastic side dish that pairs wonderfully with rice, noodles, or even as a snack with drinks. This dish brings a touch of homemade comfort, no matter where you are.
Main Ingredients- 250g peeled bellflower root
Seasoning- 1 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp vinegar
- 2 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
For Removing Bitterness- 1 Tbsp sugar
- 800ml water
- 1 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp vinegar
- 2 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
For Removing Bitterness- 1 Tbsp sugar
- 800ml water
Cooking Instructions
Step 1
First, for those who dislike the slightly bitter taste of bellflower root, we’ll start by removing that bitterness. Add 1 tablespoon of sugar to the peeled bellflower root. (Traditionally, coarse salt is also used, but it’s less common in a small living space. Sugar alone is sufficient to reduce the bitterness.)
Step 2
Add the tablespoon of sugar and knead the bellflower root vigorously with your hands for 3 minutes, making a ‘barak-barak’ sound. You’ll feel the stiff bellflower root gradually softening as you knead. This process helps to tenderize the fibers.
Step 3
After kneading for 3 minutes, rinse the bellflower root thoroughly under running water about 5 times. It’s important to wash away any stickiness or remaining impurities.
Step 4
Place the washed bellflower root in a bowl of cold water and let it soak for 15 minutes. This soaking step is crucial for effectively removing any residual bitterness.
Step 5
After 15 minutes, take the bellflower root out of the cold water and squeeze out as much moisture as possible. Excess water can prevent the seasoning from absorbing well and cause the dish to spoil quickly, so this step is very important.
Step 6
Now, let’s begin making the delicious bellflower root salad. To the well-drained bellflower root, add 2 tablespoons of sugar, which will form the base of our sweet and spicy seasoning.
Step 7
Next, add 3 tablespoons of vinegar for a refreshing tang. Vinegar will enhance the flavor of the bellflower root and balance the overall taste.
Step 8
Add 1.5 tablespoons of Korean chili flakes (gochugaru) for a spicy kick and a vibrant red color. Feel free to adjust the amount according to your preference.
Step 9
Along with the chili flakes, add 1 tablespoon of gochujang (Korean chili paste) for added umami and depth of flavor. Gochujang brings out a more traditional Korean taste.
Step 10
Add 1/2 tablespoon of minced garlic for a pungent flavor and aroma. Garlic will further elevate the overall flavor profile of the seasoning.
Step 11
All the seasoning ingredients are now ready. Gently mix the bellflower root with your hands to ensure the seasoning is evenly distributed. Take a small taste and adjust the amounts of sugar, vinegar, and chili flakes to suit your palate. If it needs a bit more saltiness, a tiny pinch of salt can be added.
Step 12
Once the seasoning is adjusted, drizzle in 1 tablespoon of sesame oil for a nutty aroma. Sesame oil is the final touch that completes the dish’s fragrance and flavor.
Step 13
Mix lightly one more time after adding the sesame oil, and it’s done! Adding sesame oil at the end, after the initial mixing with other seasonings, helps to preserve its rich aroma and flavor, making it even more delicious.
Step 14
And there you have it – a perfectly made spicy, sweet, and crispy bellflower root salad! Now, plate it beautifully and enjoy your delicious homemade dish.
