1
Trim the bellflower roots into bite-sized pieces, cutting long ones in half and slicing any extra-long pieces.
Bellflower Root Namul
A recipe for bellflower root namul that removes the bitterness and stir-fries it until tender.
KoreanSide Dish
⏱️ 10 min total📝 9 steps
What You'll Need
Bellflower root400g
Sea salt1 tbsp
Sugar1 tbsp
Water1 cup (for soaking), 1/4 cup (for stir-frying)
Seasoned salt1/3 tbsp
Sesame oil1 tbsp
Whole sesame seeds1 tbsp
Instructions
2
Add 1 tbsp of sea salt, 1 tbsp of sugar, and 1 cup of water to the prepared bellflower roots and knead them together.
⏱️ 2m 0s3
Let it sit for about 5 minutes.
⏱️ 5m 0s4
Rinse the bellflower roots in water a couple of times to draw out the bitterness, then drain well.
5
Place the bellflower roots in a pan, add 1/3 tbsp of seasoned salt, and toss well to ensure the seasoning is evenly distributed.
6
Turn on the heat and stir-fry the bellflower roots over high heat.
7
Add 1/4 cup of water, cover with a lid, and steam over medium heat for 2 minutes.
⏱️ 2m 0s8
Remove the lid, add 1 tbsp of sesame oil, and continue to stir-fry over medium heat.
⏱️ 1m 0s9
Turn off the heat, transfer to a plate, and sprinkle with sesame seeds once it has cooled down slightly.