Doraji-namul (Seasoned bellflower root) (Restaurant Copycat)
⏱️ 35 minutes👥 4 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Gut Health8/10
Anti-Inflammatory7/10
Blood Sugar Control8/10
Ingredients
- •- 200g dried bellflower root (doraji)
- •- 2 tablespoons kosher salt (for soaking)
- •- 2 tablespoons sesame oil
- •- 1 tablespoon minced garlic
- •- 2 green onions/spring onions, finely sliced
- •- 1.5 tablespoons soy sauce
- •- 1 tablespoon roasted sesame seeds
- •- 1/2 teaspoon gochugaru (Korean red pepper flakes)
- •- 1 teaspoon sugar
- •- 1/4 teaspoon black pepper
Instructions
- 11. Soak doraji in cold water for 6 hours, changing water twice
- 22. Rub salt into doraji vigorously until flexible, about 5 minutes
- 33. Rinse thoroughly three times under cold running water
- 44. Shred doraji lengthwise into thin strips
- 55. Blanch in boiling water for 2 minutes, drain and cool
- 66. Heat sesame oil in wok over medium-high heat
- 77. Sauté garlic until fragrant, about 30 seconds
- 88. Add doraji, stir-fry until slightly softened, about 3 minutes
- 99. Mix in soy sauce, gochugaru, sugar, and black pepper
- 1010. Remove from heat, toss with scallions and sesame seeds
- 1111. Serve at room temperature