Savory and Slightly Bitter Stir-Fried Bellflower Root (Doraji)
Easy and Delicious Side Dish: How to Make Stir-Fried Bellflower Root
For those who absolutely love vegetable side dishes (namul), this recipe is for you! We’re making stir-fried bellflower root (doraji), a dish renowned for its savory and pleasantly bitter taste. With just bellflower root and a few simple seasonings, anyone can easily whip up this delightful side. Its fragrant sesame oil and umami-rich sauce are sure to make you finish your rice in no time!
Ingredients
- 150g prepared bellflower root (doraji)
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar
- 1 Tbsp tuna extract (or soy sauce)
- 1/3 Tbsp soup soy sauce (guk-ganjang)
- 1/2 tsp salt
- 1 Tbsp sesame oil
- 3 Tbsp cooking oil
Cooking Instructions
Step 1
First, rinse the prepared bellflower root thoroughly under cold water to remove any dirt or debris. If you’re not a fan of its natural bitterness, you can soak it in rice water for a while or briefly blanch it in boiling water before proceeding.
Step 2
Gently squeeze out excess water from the rinsed bellflower root with your hands. Squeezing too hard can damage the fibers, leading to a tough or dry texture when cooked. A light squeeze is key!
Step 3
Cut the squeezed bellflower root into bite-sized pieces. If the strands are long, cut them in half or into thirds, depending on your preference, for easier eating.
Step 4
Now, let’s start stir-frying! Add 3 tablespoons of cooking oil to your pan. Tilt the pan to ensure the oil coats the entire surface.
Step 5
Once the oil is moderately hot, add 1 tablespoon of minced garlic to the pan. The garlic aroma will add a wonderful depth of flavor, so don’t skip this step!
Step 6
Maintain medium heat and stir-fry the minced garlic for about 30 seconds, gently swirling the pan or stirring. Cook until the garlic releases its fragrant aroma, being careful not to burn it.
Step 7
Once the garlic is fragrant, add the prepared bellflower root to the pan. Stir-fry together over medium heat for about 2 minutes. This will help the bellflower root soften slightly and absorb the garlic and oil.
Step 8
After about 2 minutes, reduce the heat to low. It’s time to season! First, sprinkle 1/2 tablespoon of sugar evenly over the bellflower root. The sugar will help balance out the natural bitterness.
Step 9
Next, add 1 tablespoon of tuna extract. If you don’t have tuna extract, you can substitute it with regular soy sauce, but tuna extract adds a richer umami flavor that makes the dish truly special.
Step 10
Then, add 1/3 tablespoon of soup soy sauce (guk-ganjang) for seasoning. This type of soy sauce adds a subtle depth and enhances the overall savory notes.
Step 11
Finally, sprinkle 1/2 teaspoon of salt to complete the seasoning. You can adjust the amount of salt to your taste.
Step 12
Now, increase the heat back to medium and quickly stir-fry for about 1 minute, ensuring all the seasonings coat the bellflower root evenly. Stir briskly to prevent the seasonings from burning.
Step 13
When the stir-fry is almost done, turn off the heat completely. Then, drizzle 1 tablespoon of sesame oil over the dish. Sesame oil is sensitive to heat, and its flavor and aroma can diminish if cooked for too long. Always add it after turning off the heat to preserve its delicious fragrance.
Step 14
Gently toss the bellflower root with the residual heat of the pan to distribute the sesame oil. This technique allows the nutty aroma of the sesame oil to gently infuse the dish.
Step 15
Your delicious stir-fried bellflower root is ready! Serve it over a warm bowl of rice for a perfect side dish. Enjoy your meal!
