Doraji-namul (Sautéed Bellflower Roots)

White, supple roots that become slightly translucent after sautéing. The natural bitterness is mellowed by salt, highlighting the toasted aroma of sesame oil.

• Prep: 20 min
• Cook: 10 min
• Difficulty: Medium
• Calories: 144
• Protein: 2 g
• Carbs: 13 g
• Fat: 10 g

Ingredients

• 2 pc Garlic ( finely minced )
• 1 pc Spring onion, sauté/poêlé sans matière grasse ( thinly sliced on the bias )
• 1 tbsp Gray sea salt ( for scrubbing )
• 1 tsp White sugar ( to balance bitterness )
• 1 tbsp Sesame oil ( for finishing )
• 1 tbsp Sesame seed ( toasted )
• 1 tbsp Sunflower oil ( for cooking )
• 250 g Bellflower roots (Doraji) ( peeled and cut into thin strips )

Instructions

1. Remove bitterness

   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 and drain

   Rinse the roots in cold water at least three times to remove all salt and residual bitterness. Squeeze firmly to extract excess water.

3. Sauté with garlic

   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. Season and finish

   Add sugar and sliced green onion. Mix for one minute. Off the heat, stir in sesame oil and sesame seeds to preserve the aromas.

Chef's tips

• 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.

Storage

Keeps for 3 to 4 days in the refrigerator in an airtight container. Can be eaten cold or at room temperature.