Spicy, Sweet, and Slightly Bitter Delight: Delicious Seasoned Bellflower Root (Doraji) Recipe
Spicy, Sweet, and Slightly Bitter Delight: Delicious Seasoned Bellflower Root (Doraji) Recipe
Making Delicious Doraji Muchim at Home
A perfectly balanced side dish with a delightful combination of sweet, sour, and subtly bitter flavors! Doraji muchim is one of my favorite banchan. While adding squid makes it even more satisfying, it’s wonderfully delicious with just doraji. Let’s make this special dish that will add vibrancy to your meal!
Main Ingredients- 300g Bellflower Root (Doraji)
- 1 Tbsp Coarse Sea Salt (for removing bitterness)
- 1/2 Onion
- 1/3 Carrot
- 1 handful Green Onion (white parts mainly)
Cooking Instructions
Step 1
This first step is crucial for gently removing the characteristic bitter taste of bellflower root. Prepare about 300g of cleaned bellflower root. Place the doraji in a bowl and add 1 tablespoon of coarse sea salt. Rub it vigorously with your hands, as if you’re kneading dough (‘barak-barak’ in Korean). This friction effectively draws out the bitterness.
Step 2
After rubbing with salt, rinse the doraji thoroughly under cold running water multiple times to wash away the salt and any remaining bitter elements or impurities. Drain it well in a colander. Excess water can dilute the seasoning, making the dish bland.
Step 3
Using a mandoline slicer or a knife, thinly julienne half an onion and shred about one-third of a carrot into similar-sized strips. Finely chop the handful of green onion, focusing on the white parts. These vegetables will add diverse textures and flavors when mixed with the doraji.
Step 4
Add the julienned carrots and onions to the drained doraji. Next, incorporate 2 tablespoons of gochugaru for a spicy kick and 2 tablespoons of sugar for sweetness. Add just a tiny pinch of salt to help balance the flavors – be careful not to add too much at this stage.
Step 5
Now, add 2 tablespoons of gochujang for a savory umami depth, and pour in a generous 5 tablespoons of vinegar to provide a refreshing sourness that cuts through richness. You can adjust the amount of vinegar according to your preference.
Step 6
Finally, add 1 tablespoon of minced garlic for aroma, the chopped green onions, and a sprinkle of sesame seeds for a nutty finish. Gently toss and mix everything together with your hands, ensuring the seasoning coats the doraji and vegetables evenly. Be gentle to avoid mashing the doraji. This seasoned doraji is delicious immediately, but chilling it in the refrigerator for a while allows the flavors to meld further, making it even more delightful!
