Bell Flower root kimchi

I had never even heard of Bellflower root until I took my recipe home and translated this ingredient! It has a slightly bitter flavor that mixes very well with the mild cucumber and the spicy kimchi sauce. This is a side dish to eat along with any meal!

For the sake of everyone’s sanity, a picture of the root is on the bottom of the post.

Ingredients

1 bellflower root

½ cucumber, scrubbed with salt

1 tbsp gochujang (Korean pepper paste)

1 ½ tsp gochugaru (Korean pepper powder)

1 tbsp apple vinegar

2 tsp sugar

1 clove garlic, minced

1. Half the cucumber diagonally and slice thin.

2. Mix sliced cucumber with 1 tbsp salt and 1 cup of water. Set aside for 5-10 minutes.

3. Scrub bellflower root and peel.

4. Julienne the bellflower root and set aside.

5. Drain the water from the salted cucumber and rinse. Taste and rinse until desired saltiness.

6. Squeeze out excess water from the cucumber slices.

7. Mix bellflower root and cucumber slices together.

8. In a separate bowl, mix the gochugaru, gochujang, apple vinegar and sugar. Adjust to taste.


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