Prep Time: 5 mins
Soak time: 6 hrs
Cook Time: 10 mins
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
Soak the dried bellflower root in a large bowl of water for 1-6 hours.
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.
Remove and rinse under cold running water. Cut the roots as thin as possible.
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.
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!