Spicy Bellflower Root and Cucumber Salad recipe - ingredients, nutrition and when to eat it
This side dish combines the pleasantly bitter flavor of bellflower root and the cool, crisp crunch of cucumber with a sweet-spicy gochujang dressing.
This side dish combines the pleasantly bitter flavor of bellflower root and the cool, crisp crunch of cucumber with a sweet-spicy gochujang dressing. It’s light enough to serve alongside rice and works well at lunch or dinner.
Side dishes · 20 minutes to cook
Nutrition (per 165.5g serving): 166.4 kcal · protein 5g · carbohydrate 31.3g · fat 3.5g · sodium 957.9mg
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: After soaking the bellflower root, tear the thicker parts into thin strips by hand so the dressing coats them evenly.
Tips: If the bellflower root tastes too bitter, blanch it and soak it in cold water for another 10 minutes.
Tips: Cucumber releases water easily, so it’s best to toss the salad just before serving.
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Ingredients (1 serving)
- Dried balloon flower root — 20 g
- Cucumber — 0.5 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Minced garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.3 tsp