Kim Dae-seok's Balloon Flower Root and Cucumber Muchim

• balloon flower root 400g
• cucumber 2 pieces
• green onion 7 stalks
• salt 1.5 tablespoons
• sugar 3 tablespoons
• vinegar 2 tablespoons
• double-strength vinegar 3 tablespoons
• plum syrup 2 tablespoons
• seasoning salt 1/3 tablespoon
• minced garlic 1 tablespoon
• dried anchovy sauce 1 tablespoon
• red pepper powder 4 tablespoons
• gochujang 2 tablespoons
• corn syrup 1 tablespoon
• toasted sesame seeds a little
• water 2 cups

Recipe 🍳

Cooking tips 💡

• Rub the balloon flower root firmly with your hands in a salt-vinegar solution for about 2 minutes to fully eliminate its sharp and bitter taste.
• Never rinse the soaked balloon flower root or cucumber again—just squeeze out all moisture firmly to avoid uneven seasoning.
• Since this is a fresh salad prone to releasing water, use double-strength vinegar (higher acidity) instead of regular vinegar to maintain crispness throughout.
• For deeper umami flavor, add a small amount of dried anchovy sauce instead of soy sauce—it’s the secret to richer taste.

Recommended for 🙋

• ⭐Those who want to cleanly eliminate balloon flower root’s characteristic bitterness and sharpness.
• ⭐People looking for a cucumber salad that stays crisp and fresh-tasting even after time has passed.
• ⭐Those seeking a spicy, tangy side dish perfect to balance rich holiday meat dishes.