Gochujang-Glazed Pan-Grilled Doraji (2 Servings)

Rinse 200 g prepared edible bellflower root; split thick pieces lengthwise and pat dry.

Gently flatten the roots using a rolling pin or the back of a spoon without breaking them.

Mix gochujang, soy sauce, plum syrup and garlic. If needed, replace the syrup with 2 tsp sugar and 1 tsp water; the flavor will differ.

Heat oil over medium-low heat and cook the roots in one layer, turning until slightly translucent and flexible.

If thick pieces remain firm, add 2 tbsp water, cover briefly to steam, then uncover to evaporate it. Skip if already tender.

Lower the heat and coat both sides lightly with sauce, turning often. Stop when the glaze clings without burning and roots pull apart easily with chopsticks.

Turn off the heat, mix in sesame oil, add optional seeds, and let cool slightly before serving with rice.