Aromatic Stir-Fried Bellflower Root (Doraji Namul): A Delicacy for Holidays and Everyday
Master the Art of Making Delicious Stir-Fried Bellflower Root (Doraji Namul) for Festive Occasions
Introducing Doraji Namul Bokkeum, a must-have dish for Korean holidays and ancestral rites, also perfect for everyday enjoyment. We’ll guide you through the steps to remove its bitterness and enhance its natural aroma, ensuring a delightful taste for everyone. It’s also a fantastic side dish to stimulate your appetite any time!
Key Ingredients- 300g Bellflower Root (Doraji), pre-prepared
- 1/4 Red Bell Pepper
- 1/4 Green Bell Pepper
- 1 tsp Scallions (or chives, thinly sliced)
- 2 tsp Minced Garlic
- 1 tsp Coarse Salt (for seasoning the bellflower root)
- Salt to taste
- 1 Tbsp Perilla Oil (or sesame oil)
Cooking Instructions
Step 1
Hello everyone! Today, I’ll be sharing a super easy and detailed recipe for ‘Stir-Fried Bellflower Root’ (Doraji Namul Bokkeum). This is a cherished dish often served during Korean holidays and ancestral ceremonies, but it’s also a wonderful everyday side dish. Let’s learn together how to make this slightly bitter root absolutely delicious!
Step 2
First, removing the slight bitterness of the bellflower root is the most crucial step. Take your 300g of pre-prepared bellflower root, add 1 tsp of coarse salt, and gently massage it with your hands (wearing gloves is recommended). This process effectively removes the pungent and bitter flavors. After massaging, rinse the bellflower root thoroughly under cold water to wash away all the salt. Now, your bellflower root is ready to be stir-fried in a pan.
Step 3
For stir-fried dishes like this, using perilla oil (deulgireum) significantly enhances the aroma and flavor. Start by placing the prepared bellflower root in a pan, drizzle with 1 Tbsp of perilla oil, and stir-fry over medium heat for about 1-2 minutes, allowing the oil’s fragrance to infuse into the root.
Step 4
Once the bellflower root is lightly stir-fried, add a small amount of water (about 1-2 tablespoons) and cover the pan briefly. This helps to gently steam and soften the bellflower root. Then, add your thinly sliced red and green bell peppers, along with 2 tsp of minced garlic. Continue to stir-fry for another 1-2 minutes until the vegetables are tender and slightly wilted.
Step 5
We’re almost there! Now, it’s time to season the dish with salt. Add salt gradually, tasting as you go, to achieve the perfect balance. Remember, if you’ve successfully removed the bitterness from the bellflower root, you’ve essentially completed half the work!
Step 6
And there you have it! A fragrant and tender stir-fried bellflower root dish, free from any unpleasant bitterness. Enjoy this delightful dish as part of your holiday spread or as a healthy side for any meal. It’s quick and easy to make!
