Sauteed Bellflower Root

Sauteed Bellflower Root
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  • 6 ounces hydrated doraji (bellflower root)
  • 2 Tbsp coarse sea salt
  • 1 tsp roasted sesame seeds
  • 1 tsp green onion, chopped
  • 1 Tbsp cooking oil
  • Some water to boil

Seasoning Sauce:

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


1. Place the dried  bellflower root in a large bowl and immerse in water overnight. Drain the water. Add the coarse sea salt and wash the bellflower root a few times with running water.  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.

2. Place the blanched bellflower root in a mixing bowl then add the seasoning sauce. Mix them well.

3. 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.