Doraji-bokkeum (Stir-Fried Bellflower Root)
A savory Korean side dish of bellflower root stir-fried in plenty of oil until tender. Finished with sesame oil and toasted sesame seeds, it's fragrant and pairs perfectly with rice.
Ingredients
Ingredients
- Bellflower root (doraji)300g
Seasoning
- Sesame oil1 tbsp
- Cooking oil (olive oil)As needed
- Salt1 tsp
- Toasted sesame seedsA pinch
Directions
- 1
Rinse the bellflower root well and drain in a colander.
- 2
Put the bellflower root in a pan and add 1 tsp salt and enough cooking oil.
- 3
Stir-fry over medium heat until the root softens, then lower to low heat, drizzle in 1 tbsp sesame oil, and cook thoroughly. Cooking it until fully softened tastes best.
- 4
Sprinkle toasted sesame seeds over the top at the end.
- 5
Give it one more quick toss in the pan.
- 6
Transfer to a plate and serve.
Tips
It tastes better when stir-fried in plenty of oil without excess moisture. To reduce the sharp bite, rub the bellflower root gently with salt and soak it in cold water before cooking.