(Sautéed Bellflower Roots)

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A healthy Korean side dish made with bell flower roots! It’s a classic side dish that’s commonly served on traditional holidays.

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Soak the dried doraji in warm water until softened, about an hour depending on the doraji.

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Split each piece into shorter, thin strips with your fingers or a small knife.

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Add the coarse salt and massage well, in a kneading motion, for a few minutes to remove the bitterness. Rinse and drain.

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Bring a small pot of water to a boil. Blanch the doraji for a minute, and drain.You can cook a little longer for softer doraji.

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Mix well with the soup soy sauce, salt, garlic, and vegetable or canola oil. Set aside.

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In a heated pan, saute the dorajiuntil the doraji turns slightly opaque. You can add some water if it gets too dry. Stir in the chopped scallion, sesame oil, and sesame seeds before turning off the heat.

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Enjoy!

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About Hyosun

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