Delicious Stir-Fried Bellflower Root (Doraji) – Bitterness Removed!
How to Remove Bitterness from Bellflower Root: Tips for Making Stir-Fried Doraji Namul
Let’s make stir-fried bellflower root (doraji namul), a dish perfect for bibimbap and a staple during holidays. We’ll share how to perfectly remove its slightly bitter taste while preserving its natural, savory flavors.
Ingredients
- 1 pack prepared bellflower root (Doraji) (approx. 300-400g)
- 1/2 tsp salt (for removing bitterness and seasoning)
- 1/2 tsp sugar (for removing bitterness and seasoning)
- 1 tsp toasted sesame seeds (for nutty flavor)
- 1/2 white part of a large leek (approx. 20g, finely chopped)
- 1/4 red bell pepper (approx. 20g, thinly julienned)
- 2 tsp perilla oil (for aromatic flavor)
- 1 tsp minced garlic (for enhanced flavor, optional)
Cooking Instructions
Step 1
Today, we’re making a truly delicious stir-fried bellflower root dish! If you’ve hesitated to make doraji namul because of its slightly bitter taste, follow my tips for removing bitterness, and anyone can enjoy it. First, soak the prepared bellflower root in cold water for at least 1 hour. Changing the water once or twice during this time will help remove the bitterness more effectively. This process softens the harshness of the bellflower root and brings out its subtle natural sweetness.
Step 2
While the bellflower root is soaking to remove bitterness, place it in a bowl with 1/2 teaspoon of sugar and 1/2 teaspoon of salt. Gently massage and knead it with your hands. This action helps to soften the fibers of the bellflower root, allowing the bitter compounds to be released more easily. You’ll notice a slightly milky liquid coming out as you knead; this indicates the bitterness is being drawn out, so don’t worry.
Step 3
Rinse the kneaded bellflower root thoroughly under running water. Next, we’ll briefly blanch it to further remove any remaining bitterness. Bring a pot of water to a boil and add the bellflower root. Blanch it for about 30 seconds to 1 minute. Be careful not to over-blanch, as it can become mushy and lose its texture. This step will remove almost all of the bitterness, allowing you to enjoy the clean and mild flavor of the bellflower root itself.
Step 4
Now, it’s time to stir-fry. Heat a pan over medium-low heat and add 1 teaspoon of perilla oil. Add the squeezed bellflower root and stir-fry gently until it softens and wilts slightly. It’s important to stir-fry slowly so that the nutty and aromatic flavor of the perilla oil permeates the bellflower root.
Step 5
Once the bellflower root is tender, add the thinly julienned red bell pepper and chopped leek. Stir-fry them together. The red bell pepper adds color, and the leek contributes a fresh, aromatic quality that enhances the overall flavor of the dish. If you like, you can add 1 teaspoon of minced garlic for a deeper flavor profile.
Step 6
Finally, add 1 teaspoon of toasted sesame seeds. Adjust the seasoning with a little more salt and sugar if needed (taste as you go, as we’ve already seasoned it slightly). Stir-fry gently to combine all the ingredients. To finish, you can drizzle in another teaspoon of perilla oil just before turning off the heat for extra nutty flavor. Your delicious stir-fried doraji namul is now complete!
Step 7
And there you have it! Stir-fried bellflower root namul, with all bitterness removed and the natural flavors enhanced by the aromatic perilla oil. This is a recipe anyone can succeed with, thanks to the simple bitterness removal method. Make it and serve it as a wonderful side dish or a key ingredient for bibimbap. Enjoy!
