Stir-Fried Bellflower Root (Doraji Bokkeum)
Stir-Fried Bellflower Root (Doraji Bokkeum)
(Seollal Special) Flavorful Bellflower Root Stir-Fry!
For the traditional Korean holiday of Seollal (Lunar New Year), I’ve prepared a delicious stir-fried bellflower root (doraji). This recipe aims to minimize the natural bitterness of doraji while enhancing its fragrant aroma, making it a delightful side dish.
Main Ingredients- 250g peeled bellflower root (doraji)
- A little green onion (about 1/4 stalk)
- 1 Tbsp salt (for salting the doraji)
Seasoning- 2 Tbsp cooking oil (sunflower oil recommended)
- 1 tsp minced garlic
- 2 Tbsp crushed sesame seeds (lightly crushing whole sesame seeds enhances flavor)
- 1 Tbsp perilla oil (deulgireum)
- 2 Tbsp cooking oil (sunflower oil recommended)
- 1 tsp minced garlic
- 2 Tbsp crushed sesame seeds (lightly crushing whole sesame seeds enhances flavor)
- 1 Tbsp perilla oil (deulgireum)
Cooking Instructions
Step 1
First, prepare the peeled bellflower root. Place the peeled doraji in a large bowl, add 1 tablespoon of salt and 2-3 tablespoons of water. Ensure the doraji is submerged in water, then gently mix it with your hands and let it salt for about 10-15 minutes. This step helps to mellow out the natural bitterness.
Step 2
Rinse the salted doraji under running water and vigorously rub it with your hands until no more white milky sap comes out. (Repeating this process several times is very effective in removing the bitter and acrid taste. This is a crucial step for a delicious doraji bokkeum.)
Step 3
Thinly slice the washed green onion (both white and green parts). You can also add thinly sliced red chili peppers or spicy green chilies for extra flavor if desired.
Step 4
After rinsing the doraji thoroughly, squeeze out any excess water. Add the sliced green onion and minced garlic to the doraji and gently mix to marinate. Marinating beforehand helps the seasoning penetrate evenly.
Step 5
Heat 2 tablespoons of cooking oil in a pan over medium-high heat. Add the marinated doraji and begin to stir-fry. Use chopsticks or a spatula to separate any clumps and ensure even cooking. If the mixture seems too dry, add another 2-3 tablespoons of water to keep it moist. Stir-fry for about 5-7 minutes until the doraji becomes tender. Taste and add a pinch of salt if needed to adjust the seasoning.
Step 6
Finally, add 2 tablespoons of crushed sesame seeds and 1 tablespoon of perilla oil. Mix gently to combine. Your delicious stir-fried bellflower root is now complete! The nutty aroma of perilla oil and the texture of crushed sesame seeds add a wonderful depth of flavor. Enjoy this as a fantastic side dish with your warm rice.
