Bellflower Root and Cucumber Salad – No Bitterness, Just Sweet and Sour

Steps

1. 1

   Add water 200ml, salt 2T, and sugar 2T to the bellflower root and knead until softened, then rinse and drain.

2. 2

   Trim 2-3cm off both ends of the cucumber, cut in half lengthwise, then slice diagonally.

3. 3

   Place the bellflower root and cucumber in a bowl, add water 400ml, salt 2T, and sugar 2T, toss, and let pickle for 30 minutes.

4. 4

   Rinse the pickled bellflower root and cucumber in cold water, then squeeze out the excess moisture.

5. 5

   Toss the bellflower root and cucumber with gochujang 1T, Korean red chili powder 2T, brewed soy sauce 1T, minced garlic 1T, maesil extract 1T, sugar 0.5T, and vinegar 2T.