Asian Pear and Bellflower Root Salad recipe - ingredients, nutrition and when to eat it
This salad combines crisp Asian pear and pleasantly bitter bellflower root with pine nuts and a yuzu dressing.
This salad combines crisp Asian pear and pleasantly bitter bellflower root with pine nuts and a yuzu dressing. It is cool and subtly sweet, making it a good choice for a light lunch or dinner, or an afternoon snack.
Salads & light · 20 minutes to cook
Nutrition (per 203g serving): 236.9 kcal · protein 3.5g · carbohydrate 46.9g · fat 5.5g · sodium 344.1mg
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: Bellflower root is best blanched briefly, as overcooking weakens its aroma and texture.
Tips: Slice the pear just before serving to preserve its color and crisp texture.
Tips: Adjust the amount of vinegar gradually depending on the sweetness of the yuzu marmalade.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Pear — 0.5 pc
- Dried doraji (balloon flower root) — 20 g
- Pine nuts — 1 Tbsp
- Yuja marmalade — 1 Tbsp
- Vinegar — 1 tsp
- Sesame oil — 0.5 tsp
- Salt — 0.2 tsp