Stir-fried Bellflower Roots (Doraji Namul) with a Nutty Flavor
How to Stir-fry Bellflower Roots (Doraji Namul) Deliciously Without the Bitter Taste
I love bellflower roots and often make this dish. It’s a wonderful way to enjoy the unique texture and earthy flavor of this root vegetable.
Main Ingredients- Bellflower roots (doraji), prepared, 300g
Seasoning & Other Ingredients- Carrot, a small amount (julienned)
- Green onion, 1/2 stalk (finely chopped)
- Minced garlic, 1 Tbsp
- Anchovy sauce (or soy sauce), 2 Tbsp
- Perilla oil (deulgireum), 2 Tbsp
- Sesame seeds, a pinch (for garnish)
- Carrot, a small amount (julienned)
- Green onion, 1/2 stalk (finely chopped)
- Minced garlic, 1 Tbsp
- Anchovy sauce (or soy sauce), 2 Tbsp
- Perilla oil (deulgireum), 2 Tbsp
- Sesame seeds, a pinch (for garnish)
Cooking Instructions
Step 1
Start by thoroughly cleaning the bellflower roots. Rinse them several times under cold running water to remove any soil or dirt. Make sure to clean the root ends meticulously.
Step 2
If the bellflower roots are very long, cut them into bite-sized pieces, about 5-7 cm in length, for easier eating. Cutting them too short might cause them to break apart during stir-frying.
Step 3
Boil the prepared bellflower roots in water for about 5 minutes until they become tender. This blanching step is crucial for significantly reducing the root’s bitterness and astringency.
Step 4
Immediately after blanching, drain the bellflower roots in a colander. Ensure all excess water is removed. If it seems too wet, you can gently press them with paper towels to absorb excess moisture, preventing a soggy stir-fry.
Step 5
Here’s a key step to perfectly eliminate the bitter taste! Fill a bowl with plenty of water, add 1 Tbsp of coarse sea salt, and dissolve it well. Submerge the drained bellflower roots in this saltwater solution and let them soak for 1 hour. This process will significantly neutralize the root’s astringency. As the roots will absorb some salt, you might not need to add extra salt when stir-frying; taste and adjust as needed.
Step 6
Prepare the additional ingredients: thinly julienne the carrot for color and finely chop the green onion for aroma. The carrot will add a beautiful hue, while the green onion will enhance the dish’s overall fragrance.
Step 7
Heat a lightly oiled pan over medium-low heat. Add the bellflower roots and stir-fry until they are slightly softened. Then, add the minced garlic, anchovy sauce, and perilla oil. Continue to stir-fry briefly until everything is well combined. Be careful not to overcook, as this can make the bellflower roots tough.
Step 8
And there you have it! Your delicious stir-fried bellflower roots are ready. You’ll find no trace of bitterness, just a delightful chewy texture and the nutty aroma from the perilla oil. This dish is fantastic served over warm rice for a satisfying meal!
