Doraji Namul (Seasoned Bellflower Roots)
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.
- 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)
- 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
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Preparation Time: 30 minutes