Bellflower Root and Cucumber Salad - Kneading in Salted Water Keeps It from Getting Watery for Two Days

Steps

1. 1

   Dissolve 2T sea salt, 2T vinegar, and 2T sugar in 500ml of lukewarm water, add the bellflower root, and knead vigorously

2. 2

   Prepare and trim the bellflower root and cucumber

3. 3

   Place the bellflower root and cucumber in a bowl, add 1T salt, 2T vinegar, and 2T sugar, toss gently, and marinate for 20 minutes

4. 4

   Mix 2T red pepper flakes, 1T brewed soy sauce, 1T gochujang, 1T minced garlic, 2T plum extract, 2T vinegar, and 1T sesame seeds to make the sauce

5. 5

   Rinse the marinated bellflower root under water and drain together with the cucumber in a colander

6. 6

   Place the bellflower root, cucumber, and sauce in a bowl and toss to combine