Kim Dae-seok's Balloon Flower Root and Cucumber Muchim
A secret side dish that eliminates balloon flower root’s bitterness while preserving the crisp texture of cucumber, seasoned with dried anchovy sauce and double-strength vinegar for a tangy-sweet flavor.
Ingredients needed 4 servings
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.
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