Bellflower Root, Chestnut & Perilla Salad
Quick answer
Doraji chestnut perilla salad brings together blanched bellflower root, boiled chestnuts, and Korean pear in a combination that captures the flavors of Korean autumn.
What makes this special
- Blanching bellflower root for 40 seconds results in a mild bitterness and firm bite that pairs with chestnut.
- A 40-second blanch keeps bellflower root pleasantly bitter with a firm bite
- Perilla powder's omega-3 nuttiness bridges the earthy root and sweet fruit
Key ingredients
Core cooking flow
- 1 Shred 180 g bellflower root and soak in salted water (2 cups water plus 1 ts...
- 2 Blanch bellflower root in boiling water for 40 seconds, then plunge into ice water.
- 3 Peel 140 g pear and julienne into 0.3 cm strips.
Doraji chestnut perilla salad brings together blanched bellflower root, boiled chestnuts, and Korean pear in a combination that captures the flavors of Korean autumn. Blanching doraji tempers its raw bitterness to a clean, gentle edge and softens its crunch just enough to make it pleasant to eat without cooking out its character entirely. Boiled chestnut contributes a starchy warmth and sweetness that is entirely different from fruit sugars - it is dense and slightly powdery, more comforting than bright. Korean pear introduces cool juice and a delicate crunch that refreshes the palate between bites of root and nut. Ground perilla seeds tie the ingredients together with a nutty, faintly grassy aroma rooted in their omega-3 fatty acid content, a flavor profile that cannot be replicated by sesame alone. The dressing is built from apple cider vinegar for fruit acidity, honey for sweetness, and olive oil to emulsify and smooth the transitions between components. Both bellflower root and chestnuts peak in autumn, so the salad is at its most rewarding when made with freshly harvested seasonal ingredients. The color combination of ivory doraji, cream-colored chestnut, and pale pear gives the bowl a quiet, autumnal visual quality.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Shred 180 g bellflower root and soak in salted water (2 cups water plus 1 tsp salt) for 10 minutes to remove bitterness.
Rinse clean in cold water.
- 2Heat
Blanch bellflower root in boiling water for 40 seconds, then plunge into ice water.
Squeeze firmly to remove all moisture.
- 3Heat
Peel 140 g pear and julienne into 0.3 cm strips.
Quarter 120 g cooked chestnuts lengthwise to maintain a satisfying bite.
- 4Season
Combine 1.5 tbsp apple cider vinegar, 1 tbsp honey, 2 tbsp olive oil, 2 tbsp ground perilla seeds, and 0.5 tsp salt.
Stir until the perilla fully incorporates into a smooth dressing.
- 5Prep
Combine bellflower root, pear, chestnuts, and 100 g baby greens in a large bowl.
Add dressing and toss gently until everything is evenly coated.
- 6Finish
Plate and serve within 5 minutes.
Waiting longer causes doraji to release moisture and the baby greens to wilt.
After the steps
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