Bellflower Root and Cucumber Salad, Scrubbing with Salt Water Instead of Plain Salt Eliminates Bitterness and Excess Moisture

Steps

1. 1

   Wash the bellflower root and trim into bite-sized pieces.

2. 2

   Dissolve fine salt 2T, sugar 1T, and vinegar 2T in lukewarm water 500ml; add bellflower root and scrub vigorously, then rinse under water.

3. 3

   Trim 2cm from each end of the cucumber, split in half lengthwise, scrape out seeds with a spoon, and slice diagonally. Slice the green onion into small rounds.

4. 4

   In a bowl, add bellflower root and cucumber; add fine salt 2T, vinegar 2T, and sugar 2T; toss to combine and pickle for 20 minutes.

5. 5

   Transfer the pickled vegetables to a strainer and press out excess moisture thoroughly.

6. 6

   Make the seasoning: mix coarse red chili powder 5T, brewed soy sauce 1T, gochujang 1T, plum extract 3T, vinegar 3T, oligodang syrup 5T, ginger powder 0.5T, and minced garlic 2T.

7. 7

   Combine bellflower root, cucumber, and seasoning sauce; toss well to coat evenly.