Dried Pollock and Bellflower Root Salad recipe - ingredients, nutrition and when to eat it
This spicy, tangy salad pairs dried pollock strips and bellflower root with cucumber.
This spicy, tangy salad pairs dried pollock strips and bellflower root with cucumber. The chewy pollock and crisp vegetables go well with rice, and it also makes a nice light dinner.
Salads & light · 20 minutes to cook
Nutrition (per 229.8g serving): 217.4 kcal · protein 22.3g · carbohydrate 24.2g · fat 4g · sodium 1076.9mg
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: If the dried pollock is too stiff, sprinkle on a little more water and let it sit for a while. Gently squeeze out excess moisture before mixing.
Tips: Add the cucumber just before serving to keep it crisp.
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Ingredients (1 serving)
- Dried pollock strips — 25 g
- Bellflower root — 60 g
- Cucumber — 0.5 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.3 tsp