Recipe: Doraji namul (sautéed doraji)

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).



4 replies on “ Recipe: Doraji namul (sautéed doraji) ”
  1. Love these traditional recipes you are posting on your site. They turn out great when i cook them!

    1. Hi Mine, we’re so happy to hear that! Please share some photos with us (Facebook/Instagram/email); we’d love to see. 🙂

  2. Growing up i always had this in my bibimbap. Bibimbap never seems right to me without it. I was so happy to see you posted a recipe for this. I tried making it before but it was never the same as my mothers.

    Hope you dont mind that I translated what some of the i ingredients are. I admit its partly so when i return to the site I dont have to try and remember what they were

    For anyone thats wondering,

    -deulgireum: wild seseme oil

    -daepah: large green onion (larger than regular green onions)

    -ggae-sogeum: ground toasted seseme seeds

    – joseon ganjang: soyaauce for soups

    1. Thank you so much, Caroline! Let us know if you make this banchan—we hope it’s as good as your mother’s (though there’s always something special about a mother’s cooking that no one can replicate, right?). 🙂

      Really good idea about the English translations – we didn’t put them in some of our earlier recipes, but they’re pretty helpful. We’ve just edited our recipe thanks to your suggestion. ^^ Happy cooking!

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