Kim Dae-seok's Doraji Namul
Using sea salt and sugar to thoroughly remove the characteristic bitterness of doraji (balloon flower root), then steaming it with water instead of oil for a crisp, clean flavor, resulting in a perfectly stir-fried doraji (balloon flower root) namul.
Ingredients needed 3 servings
Recipe
Cooking tips
- Avoid adding minced garlic, as it can overpower the fresh aroma of doraji (balloon flower root) and potentially introduce unwanted bitterness or heaviness.
- To achieve a clean, tender, and slightly moist texture, avoid using any cooking oil and instead steam the doraji (balloon flower root) with just a small amount of water, covered over medium heat.
- Do not store the hot doraji (balloon flower root) in the pan or mix in sesame seeds while still warm, as this may cause discoloration. Always spread it out on a wide plate and cool completely before finishing.
Recommended for
- Those who want to eliminate doraji (balloon flower root)’s natural bitterness and sharpness to create a clean, appetizing, white-colored side dish.
- People looking to enjoy a light, non-greasy, tender yet firm stir-fried doraji (balloon flower root) without oil.
- Individuals seeking a simple, elegant doraji (balloon flower root) dish suitable for ancestral rites or holiday tables that’s easy to replicate.
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