Bellflower Root and Cucumber Salad recipe - ingredients, nutrition and when to eat it
This side dish combines pleasantly bitter bellflower root and crisp cucumber in a tangy, spicy dressing. It’s a refreshing addition to lunch or dinner.
Side dishes · 15 minutes to cook
Nutrition (per 219g serving): 122 kcal · protein 4.2g · carbohydrate 24.3g · fat 1.8g · sodium 787.9mg
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: Rub the bellflower root with salt, then rinse it well to mellow its bitterness and saltiness.
Tips: Dress the cucumber just before serving to keep it crisp.
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Ingredients (1 serving)
- Bellflower root — 80 g
- Cucumber — 0.5 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.3 tsp