Doraji-namul (Sautéed Bellflower Roots)
Ingredients
- 2 pcGarlic (finely minced)
- 1 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced on the bias)
- 1 tbspGray sea salt (for scrubbing)
- 1 tspWhite sugar (to balance bitterness)
- 1 tbspSesame oil (for finishing)
- 1 tbspSesame seed (toasted)
- 1 tbspSunflower oil (for cooking)
- 250 gBellflower roots (Doraji) (peeled and cut into thin strips)
Method
White, supple roots that become slightly translucent after sautéing. The natural bitterness is mellowed by salt, highlighting the toasted aroma of sesame oil.
- 1
Place the roots in a bowl with coarse salt. Rub vigorously with your hands for 5 minutes until the roots become supple and the water turns cloudy.
- 2
Rinse the roots in cold water at least three times to remove all salt and residual bitterness. Squeeze firmly to extract excess water.
- 3
Heat sunflower oil in a pan. Sauté minced garlic until fragrant. Add the roots and sauté over medium heat until they are tender but still retain a slight crunch.
- 4
Add sugar and sliced green onion. Mix for one minute. Off the heat, stir in sesame oil and sesame seeds to preserve the aromas.
Frequently asked questions
How do you get this dish right?
- If using dried roots, soak them for at least 2 hours in lukewarm water before starting.
- Don't skip the salt scrubbing step: it's what breaks the stiffness of the root and makes it pleasant to eat.
- The root should become translucent, which is the sign it is cooked through.
How long does this dish keep?
Keeps for 3 to 4 days in the refrigerator in an airtight container. Can be eaten cold or at room temperature.
