Blanched Bellflower Root Salad recipe - ingredients, nutrition and when to eat it
This tangy, slightly bitter side dish is made by lightly blanching bellflower root and tossing it with cucumber and a spicy-sweet gochujang sauce.
This tangy, slightly bitter side dish is made by lightly blanching bellflower root and tossing it with cucumber and a spicy-sweet gochujang sauce. It's a refreshing accompaniment for lunch or dinner when your appetite feels low, and the crisp cucumber pairs nicely with the chewy bellflower root.
Vegetables · 15 minutes to cook
Nutrition (per 693g serving): 142.4 kcal · protein 3.9g · carbohydrate 26g · fat 3.3g · sodium 713mg
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: Blanching bellflower root for too long can weaken its aroma and crisp texture.
Tips: If the cucumber is watery, the seasoning can become diluted, so let the sliced cucumber sit briefly and press out the moisture.
Tips: It stays crisp when eaten right away, while resting for about 5 minutes lets the tangy seasoning blend in more.
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Ingredients (1 serving)
- Balloon flower root — 80 g
- Cucumber — 0.5 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 2 tsp
- Maesil syrup (green plum syrup) — 0.5 Tbsp
- Garlic — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 1 g
- Water — 500 ml