This version of doraji namul is not spicy. You can also make a red version that uses gochugaru 고추가루 to make it spicy. The texture of the doraji roots makes this a unique dish, although it is simply seasoned.
7 oz dried bellflower/balloon flower roots, (doraji 도라지)
2 tbsp salt
2 tbsp vegetable oil
2 tsp minced garlic
1 stalk green onion
dash sesame powder (kaesogum 깨소금)
dash of sesame oil (chamgirum 참기름)
Soak dried doraji/bellflower roots overnight.
Using a sharp small knife or a tooth pick, pierce the stalk in half (and rip) or cut in half. Cut the stalk into quarters.
Rub the thinly cut roots with coarse salt and rinse it several times.
Bring a pot of water to boil -- dunk the roots quickly and mix to ensure all roots get blanched, then remove. Drain.
Heat a frying pan with some vegetable oil and saute the roots. Fry on medium heat for several minutes, adding garlic, green onion, sesame powder, sesame oil and a dash of salt to taste.