Korean Sauteed Dried Bellflower Root (Doraji Namul), 6 Servings

Soak 50 g dried bellflower roots in lukewarm water for 2–3 hours until tender and drain. Skip soaking for prepared fresh or thawed roots.

Trim brown ends from softened roots, cut long pieces shorter and split very thick pieces lengthwise.

For less bitterness and a softer texture, optionally boil roots in water about five minutes, rinse cool and drain; skipping keeps more bitterness and crunch.

Evenly massage 3/4 tsp sea salt into drained roots, then prepare 1 tsp minced garlic and one chopped scallion.

Heat 1 tsp oil in a lidded skillet over medium heat, sauté garlic for about ten seconds, then add roots and toss.

Add the scallion and 1/4 cup water, cover and cook for about three minutes.

Uncover and stir-fry until most water evaporates, turn off heat and fold in 1 tsp sesame oil and 1 tsp toasted sesame seeds.

Serve in six small side-dish portions after slightly cooling. Refrigerate within two hours and eat within 3–4 days. Check for sesame allergy.