Korean Temple Food Week
Recipes
Side dishes
Salad
Mixing with Hands
· 200g Bellflower Root
· 1 Green Chili
· 4T Sugar-preserved Yuzu Peels
· 2T Salt
· 3T Persimmon Vinegar
· 2T Sea Salt
Wash the bellflower root and peel. Marinade with the salt to remove bitter taste.
Wash the green chili, remove seeds and shred.
When properly marinated, cut the prepared bellflower root into 7cm pieces and tear with hands.
Wash the prepared bellflower root in 3. and squeeze with hands to remove salt.
Meanwhile, add the salt and persimmon vinegar to the sugar-preserved yuzu peels.
Mix the prepared bellflower root, green chili and the above seasoning with ands and serve in a bowl.
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