Bellflower Root Salad with Kimchi recipe - ingredients, nutrition and when to eat it
This lightly dressed side dish combines the pleasantly bitter taste of bellflower root with the tangy, spicy seasoning of kimchi.
This lightly dressed side dish combines the pleasantly bitter taste of bellflower root with the tangy, spicy seasoning of kimchi. It’s a refreshing addition to the table.
Side dishes · 15 minutes to cook
Tips: Massage the bellflower root with salt, then rinse it thoroughly to mellow its bitterness.
Tips: If the kimchi is salty or tangy, use less vinegar and red pepper flakes, adjusting to taste.
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Ingredients (1 serving)
- Bellflower root — 100 g
- Napa cabbage kimchi — 0.5 cup
- Korean red pepper flakes — 0.5 tsp
- Vinegar — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp