[Vegetable Side Dish] 'Seasoned Doraji (balloon flower root)' Recipe

Doraji (balloon flower root) is a perennial plant in the Campanulaceae family with a pale purple color similar to that of morning glories. It is known by various names, including jilgyeong and baegyak, and grows in Korea, China, and Japan. Its leaves are arranged alternately and have an elongated oval shape. Doraji can be eaten raw or as a seasoned side dish called namul, but it should be washed thoroughly before consumption to remove microorganisms and bacteria from the soil.

Seasoned Doraji (balloon flower root) Recipe

Try seasoned doraji (balloon flower root), which lets you fully enjoy its crisp texture and fragrant flavor. It is one of the most common side dishes made with doraji, and its spicy seasoning naturally stimulates the appetite. Adding cucumber can make the dish even crunchier.

Ingredients for doraji (balloon flower root) namul side dish: cucumber, doraji (balloon flower root), green onion, gochujang (red chili paste), plum extract, red chili powder, sesame oil, vinegar, oligosaccharide, sesame seeds

1. Wash the cucumber thoroughly and slice it into bite-sized pieces.

2. To remove the bitterness of the doraji (balloon flower root), rub it with salt and then rinse it thoroughly with water.

3. Place the green onion, cucumber, and sliced chili peppers (according to preference) on top of the doraji (balloon flower root).

4. Make the seasoning sauce by mixing minced garlic, red chili powder, gochujang, plum extract, sesame oil, oligosaccharide, and vinegar.

5. Pour the seasoning sauce made in step 3 over the doraji (balloon flower root) and other ingredients.

6. Mix the doraji (balloon flower root) and seasoning sauce well, then sprinkle sesame seeds on top.

[Fam Times = Reporter Ju Na-rae]