Ingredients

12 ounces doragi (Bellflower root) 도라지

1/2 cup beef or chicken broth

1 tablespoon kkaesoogeum (sesame salt) 깨소금

1/2 teaspoon black pepper

2 cloves garlic, minced

2 medium Green or Spring onion, chopped

1 tablespoon sesame oil

Optional

1 medium red chili pepper

2 tablespoons soy sauce

Procedure

Prepare Doragi

• Dried
• Soak dried doragi overnight in lightly salted water.
• Rinse soaked doragi in cold water, then drain and squeeze out excess water. Repeat a couple of times.
• If whole dried root cut on a diagonal into slices about 1/4 inch thick, then cut the slices into pieces about 1 1/2 inches long by 1/4 in wide.
• Place into a pot of boiling water and cook for about three minutes.
• Drain and rinse in cold water, then squeeze out excess moisture.
• Fresh
• Wash the fresh root in cold water, then rub well with coarse salt.
• Soak the fresh doragi overnight in lightly salted water. Cut a very small piece off and taste, if the root is still bitter repeat this step.
• Cut the doragi on a diagonal into slices about 1/4 inch thick, then cut the slices into pieces roughly 1 1/2 inches long by about 1/4 wide.
• Place into a pot of boiling water and cook for about three minutes.
• Drain and rinse in cold water, then squeeze out excess moisture.

Cook

Place oil into a pan over medium to high heat, heat for thirty seconds.

Add the minced garlic and cook about thirty seconds, then add doragi and stir fry three to four minutes.

Add broth and simmer until doragi is softened, three to eight minutes.

Add cut green onion and stir fry thirty(30) seconds.

Remove from heat, sprinkle with sesame salt, pepper, and chili pepper strips, mix and cool.

Serve as part of a ban chan array

Variation

Place oil into a pan over medium to high heat, heat for thirty seconds.

Add the minced garlic and cook about thirty seconds.

Add soy sauce and bring to a boil.

Add doragi and stir fry three to four minutes.

Add broth and simmer until doragi is softened, three to eight minutes.

Add cut green onion and stir fry thirty(30) seconds.

Remove from heat, sprinkle with sesame salt, pepper, and chili pepper strips, mix and cool.

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