Photograph of the finished Doraji namul

Korea · Rễ cát cánh xào nêm Doraji namul

Doraji namul

45 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Doraji root Doraji root 2.6 lb
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.7 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Vegetable broth Vegetable broth 2 cups

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.
Start cooking