Savory and Tender Bellflower Root Namul
Bellflower Root Namul: A Harmonious Blend of Fragrance and Mild Bitterness
Namul refers to vegetables that are blanched or stir-fried and seasoned, creating a healthy and flavorful dish. When referred to as ‘Samseik Namul’ (three-colored namul), it signifies a presentation where vegetables of white, brown, and green hues are artfully arranged together in one bowl. Today’s featured recipe, Bellflower Root Namul, uses a root vegetable known for its distinct, subtly bitter taste. When prepared to be tender, it becomes a delightful dish that everyone can enjoy.
Main Ingredients- 200g Bellflower root, prepared
Seasoning- 1 Tbsp Sesame oil
- Pinch of salt (to taste)
- 1 Tbsp Sesame oil
- Pinch of salt (to taste)
Cooking Instructions
Step 1
Prepare the bellflower roots. To reduce their inherent bitterness and ensure tenderness, soak them in saltwater for at least 30 minutes. Using coarse salt can be more effective.
Step 2
Remove the bellflower roots from the saltwater and rinse them thoroughly under running cold water 2-3 times to wash away the salt. Rinse until the bitterness is sufficiently removed.
Step 3
Bring a pot of water to a rolling boil. Add the cleaned bellflower roots and blanch them very briefly for about 1-2 minutes. Be careful not to overcook, as they can become mushy.
Step 4
Heat a frying pan over medium heat and add 1 tablespoon of sesame oil. Add the blanched bellflower roots and stir-fry for about 3-5 minutes, or until they become tender and release a fragrant aroma.
Step 5
Finally, add a pinch of salt to your preference and stir-fry for another moment to ensure the seasoning is evenly distributed. Taste and add more salt if needed.
