Doraji Namul (Sautéed Bellflower Root) |
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5 from 1 vote

Doraji Namul (Sautéed Bellflower Root)

How to make Korean side dish - Doraji Namul (Sautéed Bellflower Root)
Prep Time3 mins
Cook Time12 mins
Total Time15 mins
Course: Appetizer
Cuisine: Korean
Keyword: bellflower root, doraji
Servings: 4
Calories: 86kcal
Author: Sue | My Korean Kitchen



  • 170 g hydrated doraji (6 ounces), (bellflower root)
  • 2 Tbsp coarse sea salt
  • 1 tsp toasted sesame seeds
  • 1 tsp green onion , chopped
  • 1 Tbsp cooking oil (I used rice bran oil)
  • Some water to boil


  • 1 tsp fine sea salt
  • 1/2 tsp sugar
  • 1/2 tsp minced garlic
  • 1/2 tsp sesame oil


  • Place the dried doraji / bellflower root in a large bowl and immerse in water overnight (8 to 12 hours). Drain the water. Add the coarse sea salt and wash the bellflower root a few times with running water. This is to remove the bitter taste of the bellflower root. Boil some water in a sauce pan (enough to cover the root) and blanch the bellflower root in rolling boiling water for about 2 minutes. Drain the water and rinse under cold running water.
  • Place the blanched bellflower root in a mixing bowl then add the seasoning sauce. Mix them well with your hands.
  • Heat up a skillet over medium high heat. Once heated, spread the cooking oil. Add the seasoned bellflower root and stir around quickly. Add the green onion and sesame seeds. Remove from the heat. Serve.


*1 Tbsp = 15 ml
**The prep time does not include overnight soaking of dried doraji (bellflower root)


Calories: 86kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Cholesterol: 3mg | Sodium: 601mg | Sugar: 3g | Calcium: 5mg | Iron: 0.1mg