Doraji namul (Sautéed Bellflower Roots)
Lightly seasoned and sautéed doraji (bellflower roots)!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 ounces dried doraji or (about 1 cup soaked)
- 1 tablespoon coarse salt
- 1 teaspoon soup soy sauce
- 1/4 teaspoon salt
- 1 teaspoon minced garlic
- 1/2 tablespoon vegetable or canola oil
- 1 tablespoon finely chopped scallion
- 1/2 tablespoon sesame oil
- 1/2 teaspoon sesame seeds
Instructions
- 1
Soak the dried doraji in warm water until softened, about an hour depending on the doraji.
- 2
Split each piece into shorter, thin strips with your fingers or a small knife.
- 3
Add the coarse salt and massage well, in a kneading motion, for a few minutes to remove the bitterness. Rinse a couple of times, and drain.
- 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.
- 5
Mix well with the soup soy sauce, salt, garlic, and vegetable or canola oil. Set aside for a few minutes.
- 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, sesame oil, and sesame seeds before turning off the heat.