Korean Temple Food Week
Recipes

Side dishes

Salad

Mixing with Hands

Bellflower Root Salads with Korea-style Yuzu Dressing

Ingredients

· 200g Bellflower Root

· 1 Green Chili

· 4T Sugar-preserved Yuzu Peels

· 2T Salt

· 3T Persimmon Vinegar

· 2T Sea Salt

Directions

1

Wash the bellflower root and peel. Marinade with the salt to remove bitter taste.

2

Wash the green chili, remove seeds and shred.

3

When properly marinated, cut the prepared bellflower root into 7cm pieces and tear with hands.

4

Wash the prepared bellflower root in 3. and squeeze with hands to remove salt.

5

Meanwhile, add the salt and persimmon vinegar to the sugar-preserved yuzu peels.

6

Mix the prepared bellflower root, green chili and the above seasoning with ands and serve in a bowl.

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