Savory Stir-Fried Bellflower Root (Doraji Namul)
Essential for Holiday Feasts! A Simple Mom’s Recipe for Fragrant and Slightly Bitter Stir-Fried Bellflower Root
Try making delicious stir-fried bellflower root (doraji namul) with fresh, in-season bellflower roots. It boasts a wonderful slightly bitter flavor and a crisp texture, making it a perfect side dish for rice or a festive holiday meal. Complete your abundant table with this simple, mom-approved recipe.
Main Ingredients- Bellflower root (Doraji) 600g
- 1 stalk green onion
- 1 red chili pepper (use red for color)
Cooking Instructions
Step 1
Peel and thoroughly wash the fresh bellflower roots. Then, add 1 tablespoon of coarse salt and rub them vigorously with your hands to remove any bitterness. This step helps to mellow the slightly bitter taste of the bellflower root.
Step 2
Rinse the salted bellflower roots under running water at least three times until clean. Ensure you rinse them thoroughly to remove the bitterness.
Step 3
After rinsing, drain the bellflower roots well. Cut them into approximately 4cm lengths, making them easy to eat. Avoid cutting them too thinly to maintain a pleasant texture.
Step 4
Wash the red chili pepper and green onion, remove the seeds from the chili pepper, and slice them diagonally to roughly the same length as the bellflower root. The chili adds color, and the green onion adds fragrance.
Step 5
In a bowl, combine the bellflower root, green onion, red chili pepper, and all seasoning ingredients except the sesame oil (minced garlic, sugar). Mix well to marinate the ingredients.
Step 6
Heat cooking oil in a pan over medium heat. Add the marinated bellflower root and vegetables. Stir-fry, being careful not to burn them, until the bellflower root becomes tender. This should take about 5-7 minutes.
Step 7
Finally, drizzle in the sesame oil to add fragrance and give it one last gentle mix. Your delicious stir-fried bellflower root (doraji namul) is ready! Enjoy it with warm rice.
