My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (1)
Spicy Bellflower Root Salad
NUTRITION · PER SERVING10M COOK
CAL 5%·PRO 6%
CARBS 24G96% OF CAL
13G FIBER0G ADDED0G INTRINSIC7G OTHER5G TOTAL SUGAR
FAT 2G18% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy, tangy salad of bellflower root and cucumber with sesame oil and red pepper flakes. A popular Korean banchan side dish. Light and refreshing with a fiery kick.
sidekoreansaladdairy freeveganvegetarian
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 170 g dried bellflower root ((6 ounces), Korean name - doraji)
- 60 g cucumber ((2.1 ounces), thinly sliced, I used English cucumber)
- 1 1/2 Tbsp coarse sea salt (, split)
- 1 tsp green onion (, finely chopped)
- 2 Tbsp Korean chili flakes ((gochugaru))
- 1 1/2 Tbsp sugar ((raw))
- 1 Tbsp apple cider vinegar
- 1/2 Tbsp soy sauce ((regular))
- 1/2 tsp minced garlic
- 1/2 tsp sesame oil
- 1/2 tsp toasted sesame seeds
- 1/4 tsp fine sea salt
At a glance
PER SERVING · TIME 10M
CAL 5%·PRO 6%
CARBS 24G96% OF CAL
13G FIBER0G ADDED0G INTRINSIC7G OTHER5G TOTAL SUGAR
FAT 2G18% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 1956mg
- Total sugar
- 5g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 436mg
- Calcium
- 464mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1956MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.