Dried Pollack and Bellflower Root Salad

Soak dried pollack in cold water for 10 minutes, then shred along the grain.

Peel bellflower root and cut finely into thin strips, then salt and rinse in water.

Slice carrot thinly.

In a bowl, combine pollack, bellflower root, and carrot. Add red pepper paste, vinegar, sugar, minced garlic, sesame oil, and roasted sesame seeds, then mix.

Plate and serve.