Garlicky Doraji Namul (Korean Bellflower)
Tender, chewy bellflower root tossed with garlic, sesame, and a salty-savory sauce. This classic Korean side dish is bright, nutty, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 95
- Protein
- 2g
simplewholesomekoreanvegetarianvegangluten-freechewytender
Ingredients
- 1 cup dried doraji (bellflower root)
- 3 cloves garlic, minced
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
- ¼ tsp gochugaru (Korean red chili flakes, optional)
Instructions
- 1
Soak dried doraji in warm water for 5 minutes until softened, then squeeze dry.
- 2
Boil a pot of salted water and cook doraji for 5–7 minutes until tender and chewy.
- 3
Drain well and transfer to a bowl.
- 4
Heat sesame oil in a skillet over medium heat, add minced garlic, and cook for 30 seconds until fragrant.
- 5
Add cooked doraji to the skillet with soy sauce and gochugaru; toss for 1 minute until coated.
- 6
Transfer to a serving bowl and sprinkle with sesame seeds.
Tools you’ll need
- pot
- skillet
- strainer or colander
- mixing bowl
- spoon or spatula
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