Doraji namul (Sautéed Bellflower Roots)
User Reviews
5
6 reviews
Excellent
-
Servings
4
-
Cuisine
Vegetarian
Doraji namul (Sautéed Bellflower Roots)
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Lightly seasoned and sautéed doraji (bellflower roots)!
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Ingredients
- 2 ounces dried doraji about 1 cup soaked
- 1 tablespoon salt coarse
- 1 teaspoon soy sauce soup type
- 1/4 teaspoon salt
- 1 teaspoon garlic minced
- 1/2 tablespoon vegetable oil or canola oil
- 1 tablespoon scallions finely chopped
- 1/2 tablespoon sesame oil
- 1/2 teaspoon sesame seeds
Instructions
- Soak the dried doraji in warm water until softened, about an hour depending on the doraji.
- Split each piece into shorter, thin strips with your fingers or a small knife.
- 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.
- 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.
- Mix well with the soup soy sauce, salt, garlic, and vegetable or canola oil. Set aside for a few minutes.
- 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.
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User Reviews
Overall Rating
5
6 reviews
Excellent
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