👨‍🍳 تعليمات

1. 1

   Prepare the bellflower root: If using fresh doraji, peel the tough outer skin and rinse thoroughly. If the roots are thick, slice them lengthwise. If using dried doraji, rehydrate according to package directions, then peel and rinse.

   ⏱️ 10 minutes
2. 2

   Salt and tenderize: Place the prepared bellflower root in a bowl. Sprinkle generously with 2-3 tablespoons of coarse sea salt. Rub the salt into the roots vigorously with your hands for about 5 minutes. This process helps to draw out bitterness and tenderize the root. Let it sit for at least 20 minutes, or up to 30 minutes for thicker roots, stirring occasionally.

   ⏱️ 20-30 minutes
3. 3

   Rinse and squeeze: Thoroughly rinse the salted bellflower root under cold running water, rubbing gently to remove all the salt. Taste a small piece; it should no longer be unpleasantly bitter. Squeeze out as much excess water as possible with your hands. If the roots are still too tough, you can briefly blanch them in boiling water for 30 seconds, then immediately shock them in ice water and squeeze dry.

   ⏱️ 5 minutes
4. 4

   Sauté aromatics: Heat a skillet or wok over medium heat (around 175°C / 350°F). Add a teaspoon of neutral oil (like vegetable or canola, not included in main ingredients list but implied for sautéing). Add the minced garlic and the white parts of the scallions. Sauté for about 30-60 seconds until fragrant, being careful not to burn the garlic.

   ⏱️ 1 minute
5. 5

   Cook the doraji: Add the squeezed bellflower root to the skillet. Stir-fry for 3-4 minutes, until the root is heated through and slightly softened but still retains a pleasant crunch. If using optional soy sauce or sugar, add them now and toss to combine.

   ⏱️ 3-4 minutes
6. 6

   Finish and garnish: Remove the skillet from the heat. Stir in the toasted sesame oil and the green parts of the scallions. Toss well to coat. Transfer the doraji namul to a serving dish. Garnish generously with toasted sesame seeds.

   ⏱️ 1 minute