Bellflower Root and Cucumber Salad recipe - ingredients, nutrition and when to eat it
A tangy, spicy salad pairing the slightly bitter flavor of bellflower root with cool, crunchy cucumber.
A tangy, spicy salad pairing the slightly bitter flavor of bellflower root with cool, crunchy cucumber. It makes a great side dish for a light summer lunch or dinner.
Salads & light · 15 minutes to cook
Nutrition (per 152g serving): 143.5 kcal · protein 4.3g · carbohydrate 26.5g · fat 3.2g · sodium 956.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze the bellflower root thoroughly so the dressing doesn’t become watery.
Tips: Toss the cucumber just before serving to keep it crisp.
Tips: If the bellflower root tastes too bitter, change the soaking water once before using it.
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Ingredients (1 serving)
- Dried bellflower root — 15 g
- Cucumber — 0.5 pc
- Gochujang — 1 Tbsp
- Vinegar — 1.5 tsp
- Sugar — 0.8 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Minced garlic — 0.5 tsp
- Salt — 0.3 tsp