Spicy & Tangy Bellflower Root and Cucumber Salad
The Golden Recipe for Bellflower Root and Cucumber Salad: How to Remove Bitterness from Bellflower Root
A spicy and tangy side dish perfect to enjoy with rich and greasy holiday foods. This is a fantastic banchan (side dish) that offers a refreshing contrast to heavier meals.
Main Ingredients- 200g bellflower root (doraji)
- 1/2 medium cucumber
- 1/2 onion
- 2 stalks green onion
Seasoning Ingredients- 1.5 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp maesilcheong (Korean plum extract)
- 1 Tbsp fish sauce (anchovy or sand lance)
- Sesame seeds, to taste
- Sesame oil, to taste
For Cleaning Bellflower Root- 1 Tbsp coarse salt
- 1/2 Tbsp sugar
- 1.5 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp maesilcheong (Korean plum extract)
- 1 Tbsp fish sauce (anchovy or sand lance)
- Sesame seeds, to taste
- Sesame oil, to taste
For Cleaning Bellflower Root- 1 Tbsp coarse salt
- 1/2 Tbsp sugar
Cooking Instructions
Step 1
Prepare the bellflower root. If the roots are thick, you can slice them thinly with a knife, or tear them into bite-sized pieces (about 5-7cm long) by hand. Tearing helps the seasoning penetrate better and improves the texture.
Step 2
Removing the bitterness from the bellflower root is crucial! Place the torn or cut bellflower root in a bowl, add 1 Tbsp of coarse salt and 1/2 Tbsp of sugar. Knead vigorously with your hands for about 5 minutes, or until the bellflower root becomes tender. This process significantly reduces bitterness. Rinse the kneaded bellflower root 2-3 times under cold water, squeeze out excess water, and then soak it in clean water for a while longer to further remove any residual bitterness.
Step 3
Wash the cucumber thoroughly, then cut it in half lengthwise. Slice each half diagonally into about 0.5cm thick pieces. Sprinkle 1 Tbsp of salt over the sliced cucumber and let it sit for about 10 minutes to draw out moisture. (Tip: If you use too little cucumber, it can become mushy quickly. Using a whole medium cucumber is recommended.)
Step 4
Peel the onion and slice it thinly into strips. Wash the green onions and cut them lengthwise, then chop them into small pieces.
Step 5
Now, let’s make the delicious seasoning! In a bowl, combine 1.5 Tbsp sugar, 1 Tbsp gochugaru, 1 Tbsp minced garlic, 1 Tbsp gochujang, 1 Tbsp maesilcheong, and 1 Tbsp fish sauce. (If you don’t have anchovy fish sauce, you can substitute it with sand lance fish sauce or soy sauce.) Mix all the seasoning ingredients well until evenly combined.
Step 6
Drain the bellflower root from the soaking water and gently rinse the salted cucumber. Squeeze out any excess water, but be careful not to squeeze too hard, as you want it to retain some moisture for a crisp texture.
Step 7
In a large bowl, combine the drained bellflower root and cucumber with all the prepared seasoning. Gently mix everything together until well coated. Add the sliced onion and chopped green onions, and toss lightly once more. Finally, sprinkle with sesame seeds and drizzle with sesame oil to complete this delightful bellflower root and cucumber salad!
