Doraji Namul (Sautéed Bellflower Root)

Method7 steps

1. 1

   Step 1: Choose one root preparation route. If using ready hydrated doraji, skip this soak and use the measured 170 g supply at the next step. If starting with dried doraji, immerse it in water in a large bowl overnight for 8–12 hours, then drain. Weigh out 170 g of the hydrated root for this dish; keep any excess separate.

   Conditional dried bellflower-root hydration · 720 minUses Dried doraji (bellflower root) for the optional hydration route, enough to obtain 170 g hydrated root; dry amount unspecified · Water to immerse the dried bellflower root, conditional dried-root route; amount unspecified, discarded

2. 2

   Step 2: Use 170 g hydrated root from the one chosen route. Add the 2 tbsp coarse sea salt and wash the root a few times under running water, rinsing off the washing salt to reduce bitterness. Drain.

   Uses 170 g ready hydrated root — only if ready route chosen · 170 g selected hydrated root — only if dried route chosen · 2 tbsp coarse sea salt for washing the hydrated root, rinsed off afterward · Running water for washing off the coarse salt

3. 3

   Step 3: Bring enough blanching water to cover the washed root to a rolling boil. Add the washed root and blanch for about 2 minutes. Drain, rinse under cold running water and drain again.

   Bellflower-root blanch after boiling water is ready · 2 minUses Washed hydrated bellflower-root portion · Water for blanching, enough to cover the hydrated root; amount unspecified, discarded · Cold running water after blanching

4. 4

   Step 4: Mix the seasoning sauce in a small bowl: 1 tsp fine sea salt, ½ tsp sugar, ½ tsp minced garlic and ½ tsp sesame oil.

   Uses 1 tsp fine sea salt for seasoning · ½ tsp sugar · ½ tsp minced garlic · ½ tsp sesame oil

5. 5

   Step 5: Put the drained blanched root in a mixing bowl, add all the prepared seasoning sauce and mix well with clean hands.

   Uses Blanched cold-rinsed drained bellflower root · Complete salt-sugar-garlic-sesame seasoning sauce

6. 6

   Step 6: Heat a skillet over medium-high heat until hot and spread the 1 tbsp cooking oil. Add the seasoned root and stir-fry briefly until heated through, then add the 1 tsp chopped green onion and 1 tsp toasted sesame seeds. Stir briefly and remove from the heat.

   Uses Seasoned blanched bellflower root · 1 tbsp cooking oil, such as rice bran oil · 1 tsp chopped green onion · 1 tsp toasted sesame seeds

7. 7

   Step 7: Serve the finished doraji namul as a side dish for four to six people, or use it as a prepared bellflower-root component in bibimbap.

   Uses Finished sautéed bellflower root with green onion and sesame