Doraji namul (도라지나물, sautéed balloon flower root) can be slightly sweet, and have ever so slight of a sharp, bitter aftertaste. We call this kind of bitter flavor “arin mat” (아린맛).
400g doraji, peeled, soaked in water and blanched
1 tbsp vegetable oil
2 tbsp deulgireum (perilla oil; sesame oil can also be used)
2 tbsp daepah (Welsh onion, like a giant spring onion), chopped finely
1 tbsp garlic, finely chopped
1 tbsp ggae-sogeum (ground roasted sesame seeds)
1/2 tsp fine sea salt, to taste
2~3 tsp joseon ganjang (traditional soy sauce), to taste
1. Heat vegetable oil and perilla oil on a pan. Add chopped garlic and sauté until it makes an aromatic oil.
2. Add doraji to the pan with salt, chopped daepah and ground roasted sesame seeds. Toss lightly until all the seasoning mixtures start to get along well. Taste it, and if it’s not too salty, add joseon ganjang, which will add a deep flavor and aroma to your plain doraji. If you prefer a softer texture you can add 1 to 2 spoonfuls of water and cover your pan with a lid.
3. Turn off the heat and finish with a drizzle of the leftover perilla oil (or sesame oil, up to you). Toss well.
4. Serve with rice. This can be a simple side banchan, served hot or cold, or it can be an ingredient for japchae (잡채) or bibimbap (비빔밥).