Doraji Namul (Seasoned Bellflower Roots)


Doraji Namul (Seasoned Bellflower Roots)
Your rating: None Average: 4.4 (7 votes)
Author: umma
Date: 4-20-10
Servings: 4-6
Prep Time: 30 minutes
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This version of doraji namul is not spicy. You can also make a red version that uses gochugaru 고추가루 to make it spicy. The texture of the doraji roots makes this a unique dish, although it is simply seasoned.

Recipe Ingredients:

  • 7 oz dried bellflower/balloon flower roots, (doraji 도라지)
  • 2 tbsp salt
  • 2 tbsp vegetable oil
  • 2 tsp minced garlic
  • 1 stalk green onion
  • dash sesame powder (kaesogum 깨소금)
  • dash of sesame oil (chamgirum 참기름)

Recipe Steps:

  • Soak dried doraji/bellflower roots overnight.
  • Using a sharp small knife or a tooth pick, pierce the stalk in half (and rip) or cut in half. Cut the stalk into quarters.
  • Rub the thinly cut roots with coarse salt and rinse it several times.
  • Bring a pot of water to boil -- dunk the roots quickly and mix to ensure all roots get blanched, then remove. Drain.
  • Heat a frying pan with some vegetable oil and saute the roots. Fry on medium heat for several minutes, adding garlic, green onion, sesame powder, sesame oil and a dash of salt to taste.

Serving Size: 4-6
Preparation Time: 30 minutes

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Your rating: None Average: 4.4 (7 votes)
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