Vegan Doraji Namul
Doraji Namul is a traditional Korean namul side dish made from bellflower root (doraji), valued for its unique chewy‑crisp texture and subtle earthy bitterness. This fully vegan version uses only plant‑based ingredients — no meat, fish sauce, or dairy — keeping the authentic nutty, savoury‑garlic flavour while balancing the natural bitterness with simple seasoning. It is a classic part of the five‑colour namul spread, perfect with steamed rice, bibimbap, or any Korean meal.
Shared by kim
Time
40 min
Serves
3
Difficulty
easy
đź›’ Ingredients
- 150–200g fresh or dried bellflower root (doraji)
- 2–3 tbsp coarse sea salt (for treating bitterness)
- 2 tbsp neutral cooking oil
- 2 garlic cloves, finely minced
- 1 spring onion, thinly sliced
- 1 tbsp low‑sodium soy sauce or tamari
- ½ tsp maple syrup or coconut sugar (optional, balances bitterness)
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- Pinch of black pepper
- Optional: ½–1 tsp gochugaru for mild heat
- Note for dried doraji: Soak in warm water for at least 2 hours (or overnight) until fully softened before prepping.
👩‍🍳 Instructions
- 1
Prep & reduce bitterness: Cut or tear roots into thin strips along the grain. Place in a bowl, add coarse salt, rub firmly with hands for 3–5 minutes until water turns cloudy and roots soften slightly. Rinse thoroughly under cold water 3–4 times until water runs clear, then squeeze out all excess moisture — taste a small piece; it should be only mildly pleasant‑bitter.
- 2
Blanch (optional): If still tough, drop into boiling salted water for 1 minute, drain and squeeze dry again.
- 3
Sauté aromatics: Heat oil in a pan over medium heat. Add garlic and cook for 30 seconds until fragrant — do not brown.
- 4
Cook doraji: Add prepared roots, stir‑fry for 4–5 minutes until tender‑crisp and slightly translucent.
- 5
Season: Stir in soy sauce, sweetener (if using), pepper, and gochugaru (if using). Toss well for 1 minute to coat evenly.
- 6
Finish: Turn off heat, mix in spring onion and toasted sesame oil. Sprinkle with sesame seeds. Taste and adjust salt if needed. Serve warm or at room temperature.