Doraji Namul

Prep Time: 5 mins

Soak time: 6 hrs

Cook Time: 10 mins

Servings: 2


  • 6 oz/170 g doraji (bellflower root), hydrated

  • 2 tbsp/30 ml coarse sea salt

  • 1 tsp/5 ml roasted sesame seeds

  • 1 tsp/5 ml scallions, chopped

  • 1 tbsp/15 ml cooking oil


  • 1 tsp/5 ml salt

  • 1/2 tsp/2.5 ml sugar

  • 1/2 tsp/2.5 ml garlic, minced

  • 1/2 tsp/2.5 ml sesame oil


  1. Soak the dried bellflower root in a large bowl of water for 1-6 hours.

  2. Drain the water. Add the coarse sea salt and wash the bellflower root a few times with running water. Boil some watsaucepanauce pan, when the water is at a rolling boil, blanch the bellflower root for 2 minutes.

  3. Remove and rinse under cold running water. Cut the roots as thin as possible.

  4. Mix the ingredients for the seasoning sauce in a small bowl. Place the bellflower root in a mixing bowl then add the sauce. Mix them well with your hand them to incorporate.

  5. Heat up a skillet over medium heat. Add cooking oil when heated sauté the seasoned bellflower root for no more than 3-4 minutes adding a small amount of water for it to not dry. Add the scallions and sesame seeds. Remove from the heat. Serve and enjoy!

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