AI-generated imageKorean Bellflower Root and Cucumber Spicy Salad, 4 Servings
A Korean raw salad of prepared bellflower root and cucumber tossed with a tangy gochujang dressing. Wash and chill the produce properly.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse 150 g prepared fresh bellflower root. Dried root needs separate soaking and adjusted quantities.
- 02
Gently massage with 0.5 tbsp coarse salt and 1 tbsp prep sugar, rinse in 3–4 changes of water and drain well.
- 03
Wash, halve and diagonally slice the cucumber about 3 mm thick; finely slice 20 g green onion.
- 04
Mix 1.5 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp dressing sugar, 1 tbsp vinegar, 0.8 tbsp chili flakes, 1 tbsp sesame oil and 0.4 tbsp garlic.
- 05
Toss the root, cucumber and green onion briefly with the dressing.
- 06
Avoid overmixing, scatter 1 tsp sesame seeds and serve promptly.
Helpful source links
Before you cook
Wash raw vegetables and hands, use clean utensils, and eat promptly or chill below 4°C. Check soy/wheat in soy sauce and gochujang, and sesame in seeds/oil.
Allergens: soy, wheat, sesame
Image & source credits
AI-generated image.
Easy meals, made simple
Korean Holiday Three-Color Namul: Spinach, Bellflower Root & Bracken (4 Servings)
Prepare three Korean holiday side dishes together: spinach, bellflower root and bracken. Use only properly processed edible bracken and observe the additional boiling precautions.
Mini Kimchi–Tofu Jeon (8 Small Pancakes)
A home-style Korean side dish of small pan-fried patties made with fermented kimchi, mashed tofu, and egg. They have a soft center and lightly browned edges and need only a frying pan.
