Sauteed Doraji (Bellflower roots)

bellflower roots (doraji namul) with a bowl of rice and other Korean side dishes around it

Sauteed Doraji (Bellflower roots) – Learn how to make one of the traditional and classic Korean side dishes! It’s easy and vegan-friendly!


  • 2 ounces Dried doraji (bellflower roots)
  • 1 tablespoon Korean coarse sea salt
  • 1/2 tablespoon neutral-tasting oil such as avocado oil
  • 1/2 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1 green onion, thinly sliced
  • 1 tablespoon Yondu
  • 1 teaspoon sesame seeds (for garnish)


  1. In a large bowl, add the Korean coarse sea salt and 2 cups of boiling water. Dissolve the salt and add the dried doraji. Add 1 cup of water on top and let it hydrate/soak for an hour. 
  2. Drain and rinse under cold water. Then vigorously massage them. Rinse under cold water (the water will appear murky) and massage them again. Repeat at least 3 times. This process will remove the bitterness. 
  3. Rinse under cold water again and squeeze out as much water as possible. If some of the doraji pieces are too thick, you can split them into thinner pieces by tearing them with your hands. 
  4. On a pan, add the oil (both neutral-tasting oil and sesame oil) and cook the garlic and green onion for 30 seconds on medium heat. Careful NOT to brown the garlic. Add the doraji. Stir fry them for 2 minutes. Season with Yondu and continue to stir fry them for a couple of minutes. 
  5. Garnish with sesame seeds and serve. 


  • Use Korean coarse sea salt instead of table salt. It is the sea salt that you would use to make Kimchi. If you don’t have Korean coarse sea salt, you can use Kosher salt. If you were to use table salt, you have to cut down the amount to half.
  • If doraji looks dry when sauteeing, you can add a small amount of water (one tablespoon at a time).
  • If you don’t have Yondu, you can substitute them with soy sauce, water, and sugar (1 tablespoon of Yondu = 1 teaspoon soy sauce, 1 tablespoon water, and a pinch of sugar). The substitution will work but it won’t have the depth of flavor that Yondu can provide.

Keywords: doraji, sauteed doraji, banchan