Bellflower Root and Cucumber Salad - Knead in Salt Water to Completely Remove Bitterness

Steps

1. 1

   Cut the peeled bellflower root into manageable lengths and score any thick pieces with a knife.

2. 2

   Make salt water with sea salt and lukewarm water, add bellflower root and knead vigorously - this removes all the bitterness.

3. 3

   Halve the cucumber and slice diagonally; halve the green onion and chop finely.

4. 4

   Mix the bellflower root and cucumber with salt, vinegar, and sugar, then pickle for 20 minutes - pickling the cucumber with it makes it crispy.

5. 5

   Meanwhile, prepare the seasoning sauce by mixing regular red pepper powder, coarse red pepper powder, soy sauce, gochujang, minced garlic, sugar, plum extract, vinegar, and ginger.

6. 6

   Squeeze out liquid from the pickled bellflower root and cucumber firmly by hand.

7. 7

   Place bellflower root, cucumber, seasoning sauce, and green onion in a bowl and toss everything together.