Doraaji (balloon flower root) and cucumber kimchi.
Mixing & Dressing⏱ 30min👥 4 servings
Ingredients
- A moderate amount of bellflower root.
- Cucumber (in moderate amounts).
- 2 tablespoons of double-strength vinegar.
- 2 tablespoons of plum extract.
- 1/3 teaspoon of salt.
- 2 tablespoons of sugar.
- Garlic, 1 teaspoon.
- 1 tablespoon of anchovy fish sauce.
- 4 tablespoons of gochugaru (Korean chili powder).
- Two tablespoons of gochujang (Korean chili paste).
- 1 tablespoon of corn syrup.
- A few chives.
- A small amount of black sesame seeds.
Instructions
1
Marinate the bellflowers and cucumbers separately in salt or a similar brine. (Soak the bellflowers for about 20 minutes to remove any bitterness.)
2
The soaked bellflowers and cucumbers should be thoroughly drained by squeezing them firmly with both hands, or using a dehydrator. Importantly, do not rinse them in water during this process.
3
Combine all the seasoning ingredients (vinegar, plum extract, salt, sugar, garlic, fish sauce, Korean chili flakes, Korean chili paste, and corn syrup) in a bowl to create the marinade.
4
After draining the water from the sliced Korean radish and cucumbers, mix them thoroughly with the seasoning sauce.
5
Finally, garnish with chives and black sesame seeds before serving.