Doraji namul

Method

1. 1 Tear the roots of the Platycodon grandiflorus plant into strands, then toss them with salt and knead vigorously for 5 minutes to remove the bitterness.
2. 2 Soak in cold water for 1 hour, changing the water three times, then wring out.
3. 3 Blanch the root strips for 90 seconds, then rinse with cold water; the namul version must be blanched and stir-fried, unlike the muchim version which is mixed raw.
4. 4 Sauté the roots with oil and minced garlic for 5 minutes, then pour in the vegetable broth.
5. 5 Boil until all the water evaporates, then simmer for 6 minutes until the roots are soft but still retain their firm texture.
6. 6 Drizzle with sesame oil, sprinkle with roasted sesame seeds and chopped scallions, then let cool to room temperature.