Dried Pollock and Bellflower Root Salad recipe - ingredients, nutrition and when to eat it
A side-dish salad of dried pollock, bellflower root, and cucumber tossed in a tangy dressing.
A side-dish salad of dried pollock, bellflower root, and cucumber tossed in a tangy dressing. Chewy and crisp textures come together with a gentle sweetness and refreshing tartness. It’s a lovely accompaniment for lunch or dinner when you want something light to perk up your appetite.
Salads & light · 15 minutes to cook
Nutrition (per 215.3g serving): 200.8 kcal · protein 21.9g · carbohydrate 20.2g · fat 3.9g · sodium 1076.5mg
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: Rather than soaking the dried pollock for a long time, sprinkle it with a little water to keep its chewy texture.
Tips: Add the cucumber just before serving so it releases less water and stays crisp longer.
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Ingredients (1 serving)
- Dried pollock strips — 25 g
- Bellflower root — 50 g
- Cucumber — 0.5 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.3 tsp