← Nouns Cooking · Korean

Ingredients

• 50 g Dried bellflower root (doraji)
• 1 tbsp coarse salt, for rubbing
• ½ tbsp Vegetable oil
• 1 clove Garlic, minced
• 1 tsp soup soy sauce
• ¼ tsp Salt
• 4 tbsp Water
• 1 tbsp spring onion, finely chopped
• ½ tbsp Toasted sesame oil
• ½ tsp Sesame seeds

Method

1. Soak the dried bellflower root in warm water for 2 hours, until pliable. Drain and tear any thick pieces in half lengthways.
2. Rub the roots firmly with the coarse salt for 1–2 min, as if washing clothes, until they soften and release a milky liquid. Rinse well, then soak in fresh water for 10 min to remove more bitterness, and squeeze dry.
3. Heat the oil in a frying pan over medium heat and stir-fry the roots with the garlic for 2 min.
4. Add the soup soy sauce, salt and water, cover and cook for 3–4 min, until the roots are tender but still have a little bite.
5. Uncover, toss off the heat with the spring onion, sesame oil and seeds, and serve warm or at room temperature.

Tips

• Fresh bellflower root (from Korean grocers) needs no soaking; just peel, shred and salt-rub it.
• Doraji is one of the three classic colours of namul served at Chuseok and Lunar New Year, alongside spinach and bracken.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari