Savory Stir-Fried Bellflower Root (Doraji Bokkeum)
A Delightful Side Dish: Flavorful Stir-Fried Bellflower Root
Bellflower root, or ‘Doraji’, is a cherished side dish that offers a unique chewy texture and a slightly bitter yet refreshing taste. For those who enjoy it, stir-frying it generously with oil until the moisture is almost gone brings out its deepest flavors. This method results in a truly delicious Doraji Bokkeum that perfectly complements any meal. Let’s get cooking!
Main Ingredients- Prepared Bellflower Root (Doraji) approx. 300g (or equivalent to 3000 won worth)
Seasoning & Other Ingredients- 1 Tbsp Sesame Oil
- 2-3 Tbsp Olive Oil or Cooking Oil (generous amount)
- 1/2 tsp Salt (or to taste)
- A pinch of Toasted Sesame Seeds (for garnish)
- 1 Tbsp Sesame Oil
- 2-3 Tbsp Olive Oil or Cooking Oil (generous amount)
- 1/2 tsp Salt (or to taste)
- A pinch of Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
Rinse the bellflower root thoroughly and drain it well in a colander. Ensure there’s no excess water, as it can cause oil splatters during cooking.
Step 2
Place the drained bellflower root in a wide pan or wok. Add 1/2 tsp of salt and 2-3 Tbsp of olive oil (or cooking oil). The salt helps to soften the root and reduce its bitterness.
Step 3
Stir-fry over medium heat for about 3-5 minutes until the bellflower root begins to soften slightly. Once it starts to wilt, reduce the heat to low.
Step 4
On low heat, add 1 Tbsp of sesame oil. Continue to stir-fry for another 5-7 minutes, or until the bellflower root becomes completely tender and the moisture has evaporated. Stir occasionally to prevent burning. I personally find that cooking it until it’s fully tender brings out the best flavor, mellowing the bitterness and enhancing the nutty notes.
Step 5
Finally, sprinkle a generous amount of toasted sesame seeds over the dish for added aroma and visual appeal.
Step 6
Transfer the delicious stir-fried bellflower root to a serving plate. It’s now ready to be enjoyed with a bowl of warm rice!