Kim Dae-seok's Doraji Namul

Name: Kim Dae-seok's Doraji Namul
Cook time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: Korean
Ingredients: doraji (balloon flower root) 400g; sea salt 1 tablespoon; sugar 1 tablespoon; water 1 cup (200ml) (for pounding); seasoning salt 1/3 tablespoon; water 1/4 cup (50ml) (for steaming); sesame oil 1 tablespoon; toasted sesame seeds 1 tablespoon

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.

15 min Difficulty Easy side dish

Main ingredients

doraji (balloon flower root)sesame oil

Ingredients needed 3 servings

doraji (balloon flower root) 400g

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doraji (balloon flower root)sesame oil

Yoon Yi-ryeon's Doraji Namul

Tender and sweet doraji namul without bitterness. Steamed to preserve texture, finished with a garnish of crushed sesame seeds and scallions for a clean taste.

15 minEasyside dish

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Baek Jong-won's Seasoned Bellflower Root (Doraji Namul)

A festive seasoned bellflower root dish, stir-fried to a savory finish with sesame oil and scallion aroma after softening its characteristic bitterness with rice water.

15 minEasyside dish

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Super simpleSide dishHoliday food

sea salt 1 tablespoon

sugar 1 tablespoon

water 1 cup (200ml) (for pounding)

seasoning salt 1/3 tablespoon

water 1/4 cup (50ml) (for steaming)

sesame oil 1 tablespoon

toasted sesame seeds 1 tablespoon

Recipe

Prepare doraji (balloon flower root), add sea salt, sugar, and 1 cup water, then vigorously pound for 2 minutes and let rest for 5 minutes. Rinse briefly and drain.
Season with 1/3 tablespoon seasoning salt, toss, then stir-fry over high heat without oil. Add 1/4 cup water, cover, and steam over medium heat for 2 minutes.
Add sesame oil, stir-fry briefly, spread on a wide plate to cool, then sprinkle toasted sesame seeds after cooling.

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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