Doraji Namul (도라지나물)

Doraji namul is one of Korea's most treasured heirloom banchan, made from bellflower root — a medicinal ingredient prized in Korean cuisine for centuries. The slightly bitter root is salted, blanched, and dressed with sesame and garlic for a uniquely earthy, nutty cold dish.

Serves: 4

Ingredients

• 300g (10 oz) fresh or dried bellflower root (doraji), rinsed
• 1½ tsp (7ml) fine salt, divided
• 2 cloves garlic, minced
• 1 tsp (5ml) sesame oil
• 1 tsp (5ml) toasted sesame seeds
• 1 tsp (5ml) neutral oil
• 1 tsp (5ml) soy sauce
• 1 tsp (5ml) caster sugar
• 2 spring onions, thinly sliced

Instructions

1. If using fresh bellflower root, peel and split lengthways into thin strips. Sprinkle with 1 tsp salt and massage firmly for 3–4 minutes to draw out the bitterness. Rinse thoroughly under cold water and squeeze dry.
2. If using dried doraji, rehydrate in cold water for 2–4 hours, then drain, salt, massage, rinse, and squeeze as above.
3. Blanch the prepared strips in boiling water for 1–2 minutes until tender but still with a slight bite. Drain and refresh under cold water. Squeeze firmly to remove all excess moisture.
4. Heat neutral oil in a small pan over medium heat. Add garlic and stir-fry for 30 seconds until fragrant. Add the bellflower root and toss for 1 minute.
5. Remove from heat. Season with soy sauce, sugar, sesame oil, and ½ tsp salt. Toss to coat evenly.
6. Cool to room temperature, then transfer to a serving dish. Top with sesame seeds and spring onions. Serve cold or at room temperature as banchan.

Cook's Notes: The key to removing bitterness is vigorous salting and rinsing — do not skip this step. Dried doraji is widely available in Korean grocery stores and has a more intense flavour than fresh. This keeps refrigerated for 3–4 days.