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Doraji namul (Sautéed Bellflower Roots)
5 from 6 votes

Doraji namul (Sautéed Bellflower Roots)

Lightly seasoned and sautéed doraji (bellflower roots)!

Servings: 4
Course: Side Dish, Others
Cuisine: Vegetarian

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

    Cup of Yum
  1. Soak the dried doraji in warm water until softened, about an hour depending on the doraji.
  2. Split each piece into shorter, thin strips with your fingers or a small knife.
  3. 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.
  4. 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.
  5. Mix well with the soup soy sauce, salt, garlic, and vegetable or canola oil. Set aside for a few minutes.
  6. 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.