Crispy and Mild Stir-Fried Bellflower Roots (Doraji Bokkeum)
A Refreshing White Vegetable Side Dish! Bellflower Root Stir-Fry Recipe
Introducing a delicious stir-fried bellflower root dish, a white vegetable side that has eliminated bitterness and preserved a crisp texture. It’s a charming banchan that can be enjoyed cleanly without any strong taste, making it a perfect complement to any meal.
Main Ingredients- 300g peeled bellflower roots
- A little green onion
For Removing Bitterness & Curing- 1.5 Tbsp sugar
- 1 Tbsp salt
Seasoning- 2 Tbsp olive oil
- 1 tsp minced garlic
- 1 tsp fish sauce
- 1 Tbsp sesame oil
- A little sesame seeds
- 1.5 Tbsp sugar
- 1 Tbsp salt
Seasoning- 2 Tbsp olive oil
- 1 tsp minced garlic
- 1 tsp fish sauce
- 1 Tbsp sesame oil
- A little sesame seeds
Cooking Instructions
Step 1
Prepare the peeled and cut bellflower roots. First, mix them with 1.5 Tbsp of sugar and let sit for 5 minutes. Then, add 1 Tbsp of salt and mix for another 5-10 minutes to cure. This step is the secret to neutralizing the bellflower’s bitterness and astringency, enhancing its crisp texture.
Step 2
While the bellflower roots are curing, vigorously knead them with your hands until milky water is released. Rinse them 2-3 times in cold water to remove excess salt and sugar. Then, squeeze out as much water as possible with both hands. Removing the water thoroughly prevents sogginess when stir-frying.
Step 3
Heat a pan with 2 Tbsp of olive oil. Add the drained bellflower roots and chopped green onion. Stir-fry over high heat. Stir-frying over high heat is key to maintaining the bellflower’s crispness.
Step 4
Add 1 tsp of minced garlic and continue to stir-fry over high heat. If the mixture seems too dry while stir-frying, you can add a small amount of water (about 1-2 Tbsp). You can also omit the water if preferred.
Step 5
Taste the bellflower roots and adjust the seasoning with salt or fish sauce if needed. Stir-fry quickly for about 5 minutes until the bellflower roots become translucent. Turn off the heat, then drizzle with 1 Tbsp of sesame oil and a sprinkle of sesame seeds for a delicious bellflower root stir-fry.
Step 6
After stir-frying, immediately transfer the bellflower roots to a different bowl or plate. Do not leave them in the hot pan, as the residual heat can overcook them and make them mushy. This step ensures they stay nice and crisp.
