My Korean KitchenDoraji Namul (Sautéed Bellflower Root)
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Ingredients
Serves 4- 1 tsp green onion (, chopped)
- 1/2 tsp minced garlic
- Some water (to boil)
- 1 tsp fine sea salt
- 1/2 tsp sugar
- 2 Tbsp coarse sea salt
- 1 Tbsp cooking oil ((I used rice bran oil))
- 1/2 tsp sesame oil
- 1 tsp toasted sesame seeds
- 170 g hydrated doraji ((6 ounces), (bellflower root))
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Steps
- Step 1
Place the dried doraji / bellflower root in a large bowl and immerse in water overnight (8 to 12 hours). Drain the water. Add the coarse sea salt and wash the bellflower root a few times with running water. This is to remove the bitter taste of the bellflower root. Boil some water in a sauce pan (enough to cover the root) and blanch the bellflower root in rolling boiling water for about 2 minutes. Drain the water and rinse under cold running water.
- Step 2
Place the blanched bellflower root in a mixing bowl then add the seasoning sauce. Mix them well with your hands.
- Step 3
Heat up a skillet over medium high heat. Once heated, spread the cooking oil. Add the seasoned bellflower root and stir around quickly. Add the green onion and sesame seeds. Remove from the heat. Serve.
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Place the dried doraji / bellflower root in a large bowl and immerse in water overnight (8 to 12 hours). Drain the water. Add the coarse sea salt and wash the bellflower root a few times with running water. This is to remove the bitter taste of the bellflower root. Boil some water in a sauce pan (enough to cover the root) and blanch the bellflower root in rolling boiling water for about 2 minutes. Drain the water and rinse under cold running water.
Source: My Korean Kitchen
