Bellflower Root and Pear Salad
Quick answer
- Total time
- 23 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Bellflower root, called doraji in Korean, is rubbed with salt to draw out its natural bitterness, then briefly blanched until its texture softens just enough at the surface while retaining a firm, pleasantly chewy bite.
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Julienned Korean pear is mixed in to bring cool sweetness and plenty of juice that offsets the root's dryness. The seasoning follows a traditional Korean muchim pattern: gochugaru for heat, vinegar for a sour lift, and fish sauce for a deep savory base. Sesame oil is drizzled in last, adding a toasted, nutty aroma that ties the whole dish together. The combination of bitter root, sweet pear, and sharp dressing makes each bite shift slightly as the flavors blend on the palate.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Shred 180 g bellflower root into 5 cm strips.
Rub with 1 tsp salt for about 2 minutes, then let it stand for 5 minutes and rinse several times in cold water to remove bitterness.
- 2Control
Bring a pot of water to a full boil over high heat, then add the bellflower root and blanch for only 3 minutes.
Remove it as soon as the edges look slightly translucent so it does not turn limp.
- 3Season
Cool the blanched bellflower root in cold water, then squeeze it firmly by hand.
If it still feels wet, squeeze once more because excess water will thin the seasoning and weaken the flavor.
- 4Prep
Peel 140 g Korean pear and cut it into 0.3 cm julienne strips.
Slice 40 g red onion thinly, soak it in cold water for 5 minutes to soften its bite, then drain very well.
- 5Season
In a bowl, first dissolve 1 tbsp gochugaru, 1.5 tbsp vinegar, 1 tsp sugar, 1 tsp fish sauce, and 0.5 tsp minced garlic.
Stir until the sugar disappears, then mix in 1 tsp sesame oil last.
- 6Finish
Just before serving, coat the bellflower root and onion with the dressing, then add the pear and toss lightly.
Let it sit for only 5 minutes, loosen the strands, and serve while the pear is still crisp.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Rubbing doraji with salt before a three-minute blanch removes bitterness while preserving its firm crunch.
- Finish cue
- Just before serving, coat the bellflower root and onion with the dressing, then add the pear and toss lightly.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
23min, 9 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
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