Crispy Dried Bellflower (Doraji) Namul Stir-fry
A Special Treat for Holidays! How to Make Dried Doraji Namul, Sautéing Peeled Bellflower Root
This special namul stir-fry is made with dried bellflower roots meticulously dried and sent by my mother from the countryside. Well-soaked dried doraji is nutty and delightfully crisp with every bite. Even with simple seasonings, it achieves a deep flavor, making it a wonderful side dish not only for holidays but also for everyday meals. I’ll guide you through the detailed process of stir-frying peeled bellflower roots.
Main Ingredients
- 50g Dried Bellflower Root (Doraji)
- A small amount of Green Onion
Seasoning
- 1 Tbsp Sesame Oil
- 1/2 tsp Salt (adjust to taste)
- 1 tsp Minced Garlic
- 1 tsp Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
- 1/2 tsp Salt (adjust to taste)
- 1 tsp Minced Garlic
- 1 tsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare 50g of dried bellflower root (doraji). Dried doraji retains its natural taste and aroma, making it even more special.
Step 2
Place the dried doraji in a bowl and soak it in lukewarm water for about 10 hours until thoroughly rehydrated. This soaking process reduces bitterness and brings out a tender yet crisp texture.
Step 3
Once rehydrated, gently wash the doraji under running water with your hands to remove any impurities. If you’re concerned about bitterness, you can rinse it multiple times in water.
Step 4
Drain the washed doraji completely in a colander. Any remaining water can make the stir-fry mushy.
Step 5
Trim the green onion, wash it thoroughly, and then slice it diagonally into about 0.5cm thick pieces. Slicing it this way helps the seasoning distribute evenly and adds to the texture.
Step 6
Heat about 1 tablespoon of cooking oil in a pan over medium heat. Add the sliced green onions to the pan.
Step 7
Add 1 teaspoon of minced garlic along with the green onions. The aroma of garlic and green onion will enhance the dish’s flavor.
Step 8
Sauté over medium-low heat until the aroma of the green onions and garlic is fragrant. Be careful not to burn them; developing a gentle aroma is key.
Step 9
Add the drained doraji to the fragrant sautéed green onions and garlic, and stir-fry them together.
Step 10
Season with 1/2 teaspoon of salt. Adjust the seasoning to your family’s preference. If it’s too bland, add a bit more salt; if too salty, you can add more doraji to balance it.
Step 11
Stir-fry over low heat, allowing the doraji and seasonings to meld together. Cook for about 3-5 minutes, or until the doraji is tender. Cooking over high heat can easily burn it, so slow cooking over low heat is the trick.
Step 12
When the doraji stir-fry is almost done, just before turning off the heat, drizzle in 1 tablespoon of sesame oil. Adding it at the end helps preserve its nutty aroma.
Step 13
After adding the sesame oil, give it one last quick stir to ensure the oil is well incorporated into the ingredients. Overcooking after adding sesame oil can diminish its fragrance.
Step 14
Finally, sprinkle 1 teaspoon of toasted sesame seeds for added nuttiness and a beautiful finish. Sesame seeds also add texture and make the dish visually appealing.
Step 15
Transfer the delicious, finished dried doraji namul stir-fry to a nice serving dish. Enjoy the crisp texture and delicate aroma of this wonderful doraji namul!
