Korean Stir-fried Balloon Flower Root
Doraji - balloon flower root - has been cultivated in Korea for centuries, valued in cooking and herbal medicine. The raw root is bracingly bitter, so it must be shredded, rubbed vigorously with salt, and rinsed twice. This salt-scrub extracts saponins while preserving the root's signature crunch. Stir-fried with green onion, then glazed in gochujang, soy sauce, and oligosaccharide syrup, the strips turn glossy and slightly sticky with a sweet-spicy coating.
Adjust Servings
Instructions
- 1
Shred root, rub with salt, and rest 10 minutes.
- 2
Rinse twice in cold water and squeeze dry.
- 3
Mix gochujang, chili flakes, soy sauce, syrup, and garlic.
- 4
Heat oil and sauté green onion first for aroma.
- 5
Add root, stir-fry 2 minutes, then add sauce.
- 6
Cook 3 more minutes over medium heat until glossy.
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