Sautéed Bellflower Roots

Sautéed Bellflower Roots, also known as Doraji Namul, is a traditional Korean side dish that brings the flavors of healthy vegetables to your meal in the most delicious way. The recipe for Sautéed Bellflower Roots is so easy to make and will make you fall in love with its vibrant taste. Whether you’re preparing it for a quick weeknight dinner or a special gathering, this dish is sure to impress. The soft and tender bellflower roots combined with savory soy sauce and sesame oil create a perfect balance of flavors.

Preparing the Bellflower Roots

To begin with, the key to making perfect Sautéed Bellflower Roots is soaking the dried bellflower roots in warm water until they become soft and pliable. Once they’re ready, you can split them into thin strips, which helps the seasoning penetrate every part of the root. The next step involves massaging the roots with a mixture of soy sauce, garlic, and salt, allowing the flavors to infuse deeply into the roots. After letting them rest for a bit, the roots are then ready for blanching, which softens them further and reduces any bitterness. This simple process sets the foundation for a mouthwatering dish.

Cooking the Sautéed Bellflower Roots

Once the roots are tender, it’s time to sauté them. Sautéed Bellflower Roots only need a few minutes in a hot pan with a little vegetable oil. As the roots begin to soften and cook, they turn slightly opaque, absorbing the savory seasonings and releasing their wonderful aromas. If the roots seem too dry, you can add a splash of water to keep them moist. This is the moment where you’ll really start to appreciate the simplicity and beauty of this dish, as the roots become tender yet retain a nice, crisp texture.

To finish off your Sautéed Bellflower Roots, stir in some finely chopped scallions, a drizzle of sesame oil, and a sprinkle of sesame seeds. These final touches add a burst of freshness and a hint of crunch to the dish. Serve your Sautéed Bellflower Roots alongside steamed rice or grilled meats for a truly authentic Korean meal experience. This simple yet flavorful dish is not only healthy and gluten-free, but it also makes a delightful addition to any meal.

Chef’s Notes- Sautéed Bellflower Roots

• Soaking Time: Be sure to soak the bellflower roots for at least 60 minutes. If you’re short on time, a longer soak (up to 90 minutes) will give a more tender result. The soaking also helps remove any bitterness from the roots.
• Texture Tip: After soaking, gently squeeze out any excess water from the bellflower roots to prevent the dish from becoming too watery when sautéed.
• Knife Skills: For a more uniform texture, use a small knife or your fingers to cut the soaked roots into thin, even strips. This ensures consistent cooking and a pleasant bite.
• Blanching Advice: Blanch the bellflower roots briefly—around 1 minute—just to soften them without overcooking. Over-blanching can cause them to become too limp and lose their crunchy texture.
• Sautéing: Sauté the roots over medium-high heat for the best flavor, allowing them to become slightly crispy at the edges. If the mixture starts to dry out, add small amounts of water to keep the dish moist and prevent burning.
• Flavor Adjustments: Adjust the salt levels to your taste. The soy sauce and additional salt should be well balanced. If you prefer a saltier dish, you can add a dash more soy sauce or salt.
• Resting Option: Let the seasoned doraji rest for an extra 10 minutes after massaging in the seasoning. This step enhances the flavor and gives the roots time to absorb the seasonings.
• Vegan/Gluten-Free Version: Use tamari or coconut aminos for a gluten-free option. The dish is naturally vegan, but make sure to check the soy sauce used if following a strict vegan diet.
• Presentation Tip: Garnish with extra sesame seeds or a sprinkle of red pepper flakes for a pop of color and added flavor. The dish looks visually appealing when served in a simple, rustic dish.

Sautéed Bellflower Roots

Recipe by Kimmy

Course: Side DishCuisine: KoreanDifficulty: Easy

Servings

4

Prep time

15

minutes

Cooking time

10

minutes

Calories

100

kcal

Resting Time

1

hour 

Total time

1

hour 

25

minutes

Elevate your meal with this vibrant Sautéed Bellflower Roots recipe! Bursting with flavor and simplicity, this dish is a perfect side that complements any main course. Expertly balanced with savory soy sauce and aromatic sesame oil, it’s a favorite among home cooks seeking healthy and affordable options. Whether you’re prepping for a family dinner or impressing guests, this Doraji Namul brings a delightful touch of Korean cuisine to your table. Dive into the crisp textures and rich tastes that make this recipe a standout – your taste buds will thank you!

Ingredients

• Vegetable Base

• 1 tablespoon vegetable or canola oil

• 1 teaspoon minced garlic

• Main Ingredient

• 2 ounces dried bellflower roots soaked in warm water until tender (about 1 cup)

• Seasoning

• 1 teaspoon low-sodium soy sauce

• 1 teaspoon coarse salt

• 1/4 teaspoon additional salt

• Garnish

• 1 tablespoon finely chopped scallion

• 1/2 tablespoon sesame oil

• 1/2 teaspoon sesame seeds

• Alternative Ingredients:

• Vegetable Oil: Substitute with olive oil or sunflower oil.

• Soy Sauce: Use tamari for a gluten-free option or coconut aminos as a soy-free alternative.

• Scallion: Replace with chives or green onions.

• Sesame Oil: Can substitute with walnut oil for a different flavor.

• Coarse Salt: Use sea salt or kosher salt in place.

• Garlic: Fresh garlic can be swapped with garlic powder 1/2 teaspoon.

Directions

• Soaking Doraji: Begin by immersing the dried bellflower roots in warm water. Allow them to soak until they become soft and pliable, which typically takes about one hour. This step is crucial for reducing any residual bitterness and achieving the desired tenderness.
• Blanching: Bring a small pot of water to a rolling boil. Add the seasoned doraji and blanch for about one minute to slightly cook and soften them further. Drain the roots thoroughly. For a more tender texture, you may choose to blanch them for an extra minute.
• Preparing the Roots: Once softened, split each doraji piece into shorter, thin strips using your fingers or a small knife. This technique ensures even cooking and a pleasant texture in the final dish.
• Seasoning the Doraji: In a mixing bowl, combine the coarse salt, low-sodium soy sauce, additional salt, minced garlic, and vegetable or canola oil. Massage the mixture into the doraji strips using a kneading motion for a few minutes. This process helps to eliminate bitterness and infuse the roots with rich flavors. Optionally, you can let the seasoned doraji rest for an additional 10 minutes to deepen the flavors.
• Sautéing: Heat a nonstick pan over medium-high heat. Add the prepared doraji and sauté for approximately 3 to 4 minutes until they turn slightly opaque. If the mixture starts to dry out, feel free to add 2 to 3 tablespoons of water to maintain moisture.
• Finishing Touches: Stir in the finely chopped scallions, sesame oil, and sesame seeds into the pan. Mix well to ensure an even distribution of flavors. Once everything is well combined and heated through, remove the pan from the heat to complete the dish.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• measuring cups and spoons
• mixing bowls

Nutrition Facts

• Calories: 100kcal
• Carbohydrates: 8g
• Protein: 2g
• Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 600mg
• Potassium: 150mg
• Fiber: 2g
• Sugar: 2g
• Vitamin A: 10IU
• Vitamin C: 5mg
• Calcium: 20mg
• Iron: 1mg

FAQ-Sautéed Bellflower Roots

Can I use fresh bellflower roots instead of dried ones?

Fresh bellflower roots can be used, but they may have a different texture and flavor. If using fresh roots, skip the soaking process and blanch them directly for about 1 minute.

Can I make this recipe ahead of time?

Yes, you can prepare the bellflower roots in advance. Once sautéed, store them in an airtight container in the fridge for up to 2-3 days. Reheat on the stovetop with a splash of water to retain moisture.

Is this dish spicy?

This dish is not inherently spicy, but you can easily add heat by incorporating red pepper flakes or chili oil when sautéing for a spicier version.

What can I serve this dish with?

This dish is typically served as a side dish in Korean meals. It pairs wonderfully with steamed rice, grilled meats, or other Korean banchan (side dishes) like kimchi.

Can I substitute the sesame oil?

Yes, if you don’t have sesame oil, you can substitute with walnut oil or even olive oil for a different flavor profile. However, sesame oil adds a unique aroma and richness to the dish.