Doraji Namul (Stir-fried Creeping Bellflower Root) is a traditional Korean recipe for a classic accompaniment of stir-fried creeping bellflower roots in a seasoning sauce. The full recipe is presented here and I hope you enjoy this classic Korean version of: Stir-fried Creeping Bellflower Root (Doraji Namul).
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Creeping Bellflower is native to Korea and, indeed, it used to be farmed there in the past. This is a recipe for simple stir-fried bellflower roots. If you don't have access to bellflower or don't fancy foraging for it, you can substitute Jerusalem artichokes for a very similar effect. The original recipe used rehydrated doraji (bellflower) but you can substitute fresh if you're foraging for it.
You will need about 300g creeping bellflower root (or Jerusalem artichoke) cut into strips. Or if you have a Korean market near you, use 170g dried bellflower root strips, soak in water over night then drain.
Ingredients:
300g doraji (creeping bellflower root) cut into strips
2 tbsp coarse sea salt
1 tsp toasted sesame seeds
1 tsp spring onion, chopped
1 tbsp cooking oil
water, for boiling
For the Seasoning Sauce:
1 tsp fine sea salt
1/2 tsp sugar
1/2 tsp minced garlic
1/2 tsp sesame oil
Method:
Season the bellflower root with the sea salt then set aside in a bowl for 10 minutes (this helps counteract the bitterness from the dried bellflower root). Typically I find fresh bellflower root to be sweet so this is not strictly necessary, but it will help dry out the root strips. After about 20 minutes, rinse the bellflower root pieces a few times with running water.
Bring some water to a boil in a saucepan (you need enough water to cover the roots). add the bellflower root strips and blanch for 2 minutes. Drain in a colander and rinse under cold running water.
Turn the blanched bellflower root in a mixing bowl. Whisk together the seasoning sauce ingredients in a small bowl then pour over the seasoning mixture and toss the root pieces to coat.
Place a wok over medium-high heat. Once hot add the cooking oil and spread over the wok. Tip in the seasoned bellflower root pieces and quickly stir-fry for a few minutes.
Add the spring onions and sesame seeds. Toss to combine then take off the heat.
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