Doraji Namul (Sauteed Bellflower Roots)
Sauteed Bellflower Roots (Doraji Namul) is a classic Korean vegetable dish that's great as a side dish or as topping on bibimbap.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 50 g dried bellflower roots (doraji) (50g = 1.75 oz)
- 1 tsp vegetable oil
- 3/4 tsp sea salt
- 1 tsp garlic (chopped)
- 1 tsp sesame oil
- 1/4 cup water
- 1 green onion (chopped)
- 1 tsp sesame seeds
Instructions
- 1
Soak dried doraji in lukewarm water for 2-3 hrs until it's fully rehydrated. Skip this step if you have a FRESH or FROZEN wet Doraji.
- 2
Chop garlic and green onions.
- 3
Once the bellflower roots are fully soaked, go through them and cut off brown ends, cut long ones into shorter pieces and also take the very thick ones and split them into thinner pieces. DRAIN.
- 4
OPTIONAL - Boil doraji roots for 5 min in water or so to soften and also to draw out bitterness from the root. Because I love the bitter flavor and prefer a more crunchy texture, I sometimes skip this step. Rinse in cold water and drain.
- 5
Season drained Doraji with sea salt. Massage with hands so salt is evenly distributed.
- 6
Heat vegetable oil in pan on medium heat.
- 7
Add chopped garlic to pan and saute for 10 or so seconds.
- 8
Add doraji to pan with garlic and oil and saute for few seconds.
- 9
Sprinkle chopped green onions, pour water into the pan and cover. Let it cook for 3 min.
- 10
Uncover and stir, cook further until almost all the water evaporates.
- 11
Turn heat off and finish with sesame seeds and a swirl of sesame oil.