Bellflower Root and Apple Salad recipe - ingredients, nutrition and when to eat it
This tangy side dish combines pleasantly bitter bellflower root with crisp, sweet apple.
This tangy side dish combines pleasantly bitter bellflower root with crisp, sweet apple. It pairs well with rice when you want something fresh to perk up your appetite.
Side dishes · 15 minutes to cook
Nutrition (per 160.3g serving): 127.8 kcal · protein 2.3g · carbohydrate 23.4g · fat 3.6g · sodium 704.8mg
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: Massage the bellflower root with salt and taste it; if it's still very bitter, soak it in cold water a little longer.
Tips: Cut and add the apple just before serving to keep its crisp texture and color.
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Ingredients (1 serving)
- Bellflower root — 80 g
- Apple — 0.3 pc
- Gochujang — 0.5 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.3 tsp