Doraji namul (Sautéed Bellflower Roots)

Method6 steps · about 1 hr 20 min

1. 1

   Step 1: Soak the dried doraji in warm water until softened, about an hour depending on the doraji.

   Soak Doraji · 60 minUses 2 oz dried bellflower roots (doraji), yielding about 1 cup soaked · Warm water for soaking

2. 2

   Step 2: Split each piece into shorter, thin strips with your fingers or a small knife.

   Uses Softened bellflower roots

3. 3

   Step 3: Add the coarse salt (1 tablespoon) and massage well, in a kneading motion, for a few minutes to remove the bitterness. Rinse a couple of times, and drain.

   Uses Thin bellflower-root strips · 1 tablespoon coarse salt · Fresh water for rinsing away coarse salt

4. 4

   Step 4: Bring a small pot of water to a boil. Blanch the doraji for a minute, and drain.You can cook a little longer for softer doraji.

   Brief root blanch; longer for softer roots · 1 minUses Rinsed bellflower roots · Fresh boiling water for blanching

5. 5

   Step 5: Mix well with the soup soy sauce (1 teaspoon), salt (1/4 tsp), garlic (1 teaspoon), and vegetable or canola oil (1/2 tablespoon). Set aside for a few minutes.

   Uses Blanched and drained bellflower roots · 1 teaspoon soup soy sauce · 1/4 tsp salt for finished seasoning · 1 teaspoon minced garlic · 1/2 tablespoon vegetable or canola oil

6. 6

   Step 6: In a heated pan, saute the doraji for 3 to 4 minutes over medium high heat until the doraji turns slightly opaque. You can add 2 to 3 tablespoons of water if it gets too dry. Stir in the chopped scallion (1 tablespoon), sesame oil (1/2 tablespoon), and sesame seeds (1/2 teaspoon) before turning off the heat.

   Sauté until roots turn slightly opaque · 4 minUses Seasoned bellflower roots · 2–3 tbsp water if the sautéed roots become too dry · 1 tablespoon finely chopped scallion · 1/2 tablespoon sesame oil · 1/2 teaspoon sesame seeds