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Doraji namul is one of the basic vegetable side dish that is found at Korean homes or at restaurants. Normal version of this side dish is usually non-spicy but spicier versions can exist, mixed in with gochugaru that makes the final content red in color with a kick. The texture of bellflower roots makes this a unique dish, although it is simply seasoned with readily available ingredients in any markets.
To prepare doraji namul, raw bellflower roots are initially soaked in lukewarm water to soften roots, then peeled, torn lengthwise into thin strips, and finally seasoned with salt (or soy sauce), vinegar, sesame seed and sesame oil. It is often sautéed with salt to retain its white color but soy sauce can be substituted for its preference in taste but will change its color appearance.
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