How to make bellflower root salad
Teacher Jeongbal's Practical Video of Korean Cooking Technician! How to Make Balloon Flower Salad Scoring point! 1. Scratching and removing the shell of bellflower creates a lot of lint, and using fillers increases the disposal rate, so turn it around and remove the shell thinly. 2. It should be possible to cut into a certain length and thickness. 3. Mix raw vegetables in the sauce in advance to create water, and the sour taste of vinegar disappears quickly, so mix them just before submitting. 4. Add or subtract the sauce according to the amount of balloon flower.
1 serving
Within 15 minutes
요리다나와
Ingredients
  • Balloon flower
    3ea
  • Salt
  • red pepper paste
    1T
  • Red pepper powder
    2/3T
  • Sugar
    1/2T
  • Vinegar
  • crushed garlic
  • leek
  • sesame salt
Video
Cooking Steps
STEP 1/9
Turn the skin of the bellflower and peel it.
STEP 2/9
Cut bellflower into 0.3cm X 0.3cm X 6cm pieces.
STEP 3/9
Add salt and water to bellflower and rub.(Removing bitterness)
STEP 4/9
Soak bellflower in cold water and pickle it.
STEP 5/9
Chop the green onions and garlic finely.
STEP 6/9
Mix 1 tablespoon of red pepper paste, 2/3 tablespoon of red pepper powder, chopped green onion, crushed garlic, sesame salt, vinegar, and 1/2 tablespoon of sugar to make a sauce
STEP 7/9
Rinse the sufficiently salted bellflower in cold water and drain.
STEP 8/9
Add the seasoning, and mix the bellflower with your hands. (Mix the bellflower 10 minutes before submission.)
STEP 9/9
It puts the bellflower roots mixed well.
*Requirements 1. Cut bellflower into 0.3cm x 0.3cm x 6cm pieces. 2. Season raw vegetables with red pepper paste and red pepper powder seasoning. * Precautions 1. Make sure that bellflower roots are constant in thickness and length. 2. The seasoning should not be rough and the color should be fine.
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