Doraji Namul is yet another staple of side dishes. This recipe makes use of bellflower roots, which are a vegetable that is quite uncommon to many non-Asian countries.
Doraji Namul usually comes in two variances: the spicy, red one or the white seasoned dish.
The recipe below is for the simple, seasoned variety. However, if you would like to have it spicier, then simply add Gochagaru according to how spicy you would like it.
This recipe makes 2-3 servings.
Ingredients you will need:
- 8 oz. of dried Bellflower Roots, that have been soaked overnight and have been quartered (These are available in most Asian groceries)
- 2 TBSP of Coarse Salt
- Hot water for the blanching
- 2 TBSP of Corn Oil
- 2 cloves of Garlic, minced
- 1 stalk of Green Onion, chopped
- 1 TSP of Sesame Powder (This is available in most Asian groceries)
- 1 TSP of Sesame Oil
Instructions:
-1- Make sure that the bellflower roots have been drained very well. Next you rub the bellflower roots with the salt. Rinse them under cold, running water.
-2- Next you blanch the prepared bellflower roots in hot water for about a minute or so. Drain them well and set them aside.
-3- Next you heat the corn oil in a frying pan over medium-high heat. Then saute the bellflower roots until it becomes tender. Now add the garlic, green onions, sesame powder and sesame oil.
-4- Continue cooking until the garlic has become fragrant and is lightly browned. Remove from the heat and serve immediately.
-5- Enjoy!
((Images were provided from Google Search Images))
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