Squid and Bellflower Root Spicy Salad: How to Remove Bitterness from Bellflower Root and Control Cucumber Moisture

During traditional holidays, greasy foods such as braised short ribs, pancakes, and japchae are commonly served. According to the video, since most holiday foods are greasy, they can leave your stomach feeling heavy; in such cases, 'Squid and Bellflower Root Spicy Salad' pairs perfectly with greasy foods and stimulates the appetite.

Removing Bellflower Root Bitterness and Controlling Cucumber Moisture is the Key to Flavor

For bellflower root, the main ingredient of the spicy salad, the process of removing its characteristic bitter and astringent taste is important. The video suggests a method of taking 200g of bellflower root, adding 1 tablespoon of sea salt and 1 tablespoon of sugar along with a small amount of water, and rubbing it vigorously to remove the bitter and astringent taste. The bitter water resulting from this rubbing should be rinsed out about two times. Afterward, soak it in lukewarm water for about 15 minutes to leach out any remaining bitterness; caution is needed here as using hot water may cause the bellflower root to become mushy.

The cucumber added to the dish contains a lot of moisture, making it easy for the salad to become soggy. To prevent this, first scoop out the seeds of 1 cucumber and prepare it by slicing it diagonally. If you mix the sliced cucumber with 1/3 tablespoon of fine salt, 1/2 tablespoon of unrefined sugar, and 1.5 tablespoons of brown rice vinegar in advance, the sourness will soak into the cucumber, making the taste better. Use the salted cucumber after letting it sit for 15 minutes and squeezing the moisture out tightly. The video recommends not rinsing the cucumber in water but squeezing the moisture out as is.

Blanching Bouncy Squid and the Order of Seasoning Mixing

Use 1/2 of a squid (130g), and the blanching process is important for a bouncy texture. Blanch the squid in boiling water with 1/2 tablespoon of sea salt and 1/2 tablespoon of brown rice vinegar to remove the fishy smell and increase elasticity. The squid must be removed immediately when the body turns reddish and curls up; cooking it too long can make it tough or cause it to lose its sweetness. Do not soak the blanched squid in cold water, but let it cool down as it is. Once cooled, slice the squid into two pieces, ensuring they are not too thick, so they blend well with the other ingredients.

The seasoning sauce is characterized by using only 1 tablespoon of commercial red pepper paste to reduce a heavy, thick taste. It is made by mixing 2 tablespoons of soy sauce, 1 tablespoon of garlic, 1 tablespoon of unrefined sugar, 1 tablespoon of oligosaccharide, 3 tablespoons of red pepper powder, and 2 tablespoons of 2x vinegar. The order of mixing is a factor that determines the taste. First, put the bellflower root, squid, 1/2 root of the white part of a green onion (25g), and 3 Cheongyang chili peppers into a bowl and mix them with the seasoning first to let the flavors soak into the ingredients. In the final step, add the pre-salted cucumber, mix lightly, and finish by sprinkling sesame seeds. This is because if the cucumber is added and mixed from the beginning, water will be produced and the cucumber scent may be buried by the seasoning.