Bellflower Root and Cucumber Salad recipe - ingredients, nutrition and when to eat it
A side dish made by tossing bellflower root's gently bitter flavor and cucumber's cool crunch with a spicy-sweet gochujang dressing.
A side dish made by tossing bellflower root's gently bitter flavor and cucumber's cool crunch with a spicy-sweet gochujang dressing. It is great with rice and soup for lunch or dinner, and suits days when you want something light and appetizing.
Side dishes · 15 minutes to cook
Nutrition (per 226g serving): 168.5 kcal · protein 4.3g · carbohydrate 25.7g · fat 6.3g · sodium 881.5mg
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: Rubbing the bellflower root for too long can weaken its aroma and texture.
Tips: Remove enough moisture from the cucumber so the dressing does not become watery.
Tips: It is crisp when eaten right away, while letting it sit for about 5 minutes helps the seasoning soak in more evenly.
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Ingredients (1 serving)
- Balloon flower root — 80 g
- Cucumber — 0.5 pc
- Salt — 0.3 tsp
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Minced garlic — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp