Stir-fried Bellflower Root (Doraji-namul)

Cut long bellflower roots in half, and separate any that are split into multiple strands.

Rub the bellflower roots vigorously with 1 tbsp of salt and a little water to remove the bitterness.

Rinse about 3 times until the water runs clear.

Sprinkle about 1 tbsp of coarse salt and soak for 30 to 40 minutes to further remove bitterness.

Rinse the soaked bellflower roots thoroughly.

Heat oil in a pan over medium heat, not high heat, and gently cook the bellflower roots.

Since the bellflower roots are white, add only a small amount of salt, about 1/4 tbsp.

Add 1 tbsp of minced garlic.

Reduce the heat slightly below medium and stir-fry.

To keep it moist, pour 2 tbsp of water around the edges.

Cover with a lid and let it steam briefly.

Add some chopped chives.

Drizzle with 2 tbsp of perilla oil.

Add 1 tbsp of crushed toasted sesame seeds and stir-fry.