📝 About This Recipe
Doraji-namul is a sophisticated Korean side dish prized for its unique bittersweet profile and crunchy, fibrous texture. Traditionally served during lunar New Year and ancestral rites, these ivory-white strips of bellflower root are meticulously treated to remove bitterness before being sautéed to tender perfection. It offers a clean, nutty flavor that acts as the perfect palate cleanser between spicy or savory dishes.
🥗 Ingredients
Main Ingredients
- 300 grams Fresh or soaked dried bellflower root (Doraji) (peeled and sliced into thin strips)
- 2 tablespoons Coarse sea salt (for drawing out bitterness)
- 1/2 cup Water (for the sautéing process)
Aromatic Seasonings
- 1 tablespoon Garlic (finely minced)
- 1 stalk Green onion (white part only, finely chopped)
- 1.5 tablespoons Avocado oil or vegetable oil (for sautéing)
- 1 tablespoon Toasted sesame oil (high quality for finishing)
- 1/2 teaspoon Fine sea salt (adjust to taste)
- 1/4 teaspoon Sugar (to balance the remaining bitterness)
- 1 teaspoon Toasted sesame seeds (crushed slightly to release oils)
Optional Garnish
- 1 pinch Sil-gochu (Red chili threads) (for a pop of color)
👨🍳 Instructions
-
1
If using fresh bellflower root, peel the skin with a vegetable peeler or the back of a knife. Slice the roots into 2-3 inch lengths, then julienne them into thin strips about the thickness of a matchstick.
-
2
Place the sliced bellflower roots in a large mixing bowl. Sprinkle the 2 tablespoons of coarse sea salt over them.
-
3
Using your hands, vigorously massage and 'scrub' the roots with the salt for about 3-5 minutes. You will see the roots soften and a yellowish, bitter liquid begin to pool at the bottom.
-
4
Submerge the salted roots in cold water and let them soak for at least 20-30 minutes. This is the crucial 'de-bittering' stage.
-
5
After soaking, rinse the roots 3-4 times in fresh cold water to remove all excess salt. Squeeze them firmly to remove as much moisture as possible.
-
6
In a small bowl, whisk together the minced garlic, chopped white parts of the green onion, fine sea salt, and sugar.
-
7
Heat a non-stick skillet or wok over medium heat and add the vegetable oil.
-
8
Add the bellflower roots to the pan and sauté for 2-3 minutes until they become slightly translucent and flexible.
-
9
Stir in the garlic and green onion mixture, tossing well to ensure every strip is coated.
-
10
Pour in the 1/2 cup of water. Cover the skillet with a lid and reduce the heat to medium-low. Let it steam for 3-5 minutes until the roots are tender but still retain a slight 'snap'.
-
11
Remove the lid and increase the heat slightly to evaporate any remaining liquid, stirring constantly.
-
12
Turn off the heat. Drizzle the toasted sesame oil over the roots and toss well.
-
13
Sprinkle with toasted sesame seeds and garnish with red chili threads if using. Transfer to a serving dish and allow to cool to room temperature before serving.
💡 Chef's Tips
The secret to great Doraji is the salt massage; don't be afraid to be firm to draw out the saponins that cause bitterness. If the roots still taste too bitter after the first soak, repeat the salt scrub and soak for an additional 20 minutes. Avoid browning the roots; the goal is a clean, ivory-white appearance, so keep the heat moderate. For a vegan version, ensure your sugar is bone-char free, though most standard sugars work perfectly here. Store leftovers in an airtight container in the fridge for up to 3-4 days; the flavors actually mellow and improve overnight.
🍽️ Serving Suggestions
Serve as a essential component of a traditional Bibimbap bowl for authentic texture. Pair with Bulgogi (Korean BBQ beef) to provide a refreshing contrast to the sweet and savory meat. Enjoy alongside a bowl of warm multigrain rice (Japgokbap) and a simple soybean paste soup (Doenjang-guk). Complement the dish with a glass of chilled Barley Tea (Bori-cha) to enhance the earthy notes. Include it in a 'Samsaek Namul' (three-color vegetable) platter along with spinach and bracken fern for holiday celebrations.