AI-generated imagePan-Roasted Doraji Roots with Gochujang (2 Servings)
A Korean side dish of trimmed bellflower roots, gently pan-roasted and lightly glazed with gochujang; unlike raw doraji salad, this version is cooked.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Split thick roots lengthwise and cut into 5 cm pieces. Rub gently with 1/2 tsp salt and leave for 10 minutes.
- 02
Rinse 2–3 times and drain. Lightly flatten thick pieces so they cook evenly.
- 03
Mix gochujang, soy sauce, sugar, chili flakes, garlic and 1 tbsp water into a glaze.
- 04
Coat a pan lightly with oil. Cook the roots over medium-low heat for 3–4 minutes, turn and cook 2–3 minutes more until slightly translucent.
- 05
Lower the heat, brush on a thin glaze and cook both sides for 1–2 minutes more, watching closely to prevent scorching.
- 06
Turn off the heat, drizzle with optional sesame oil, and serve. The thick pieces should be tender enough to bite through.
Helpful source links
Before you cook
Check gochujang and soy-sauce labels for soy and wheat; optional sesame oil adds sesame. Rinse roots under running water; refrigerate leftovers within 2 hours.
Allergens: SOY, WHEAT, SESAME
Image & source credits
AI-generated image.
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