Bellflower Root Namul (Doraji-namul)

Grind 1 tbsp of sesame salt in a mortar until fine.

In a bowl, combine 3 cups (540g) of water and 1 1/2 tbsp (15g) of flower salt for the brine, stirring until the salt dissolves.

Soak 250g of bellflower root in the brine for about 1 hour to remove the bitterness.

Rinse the bellflower root under running water while rubbing vigorously, then squeeze out the water tightly.

Cut the drained bellflower root into bite-sized lengths (about 5-6cm).

Slice the 1/2 cup (40g) of green onion thinly after splitting it in half.

In a frying pan, add 3 tbsp (22g) of sesame oil and the prepared green onion, and sauté over medium heat to make green onion oil.

Once the green onion aroma is sufficient, add the prepared bellflower root and sauté together.

After sautéing for a while, add 1/2 tbsp (5g) of flower salt, 1 tbsp (15g) of minced garlic, and 2/3 cup (120g) of rice water, then knead and sauté to season.

Finish by adding plenty of the ground sesame salt and mixing lightly.