QiMeal
Doraji muchim
Doraji muchim · ready in 35 min · 4 servings · 114 kcal per serving · easy · 7 ingredients
Doraji muchim is a classic Korean banchan with crunchy bellflower root, chile warmth, sesame aroma, and a pleasing bitter edge.
- Prep
- 35 min
- Total
- 35 min
- Serves
- 4
- kcal
- 114
- Difficulty
- easy
Ingredients · 4 servings
- 300 gBellflower root, peeled and cut into thin strips
- 6 gSalt
- 12 gGochugaru
- 30 mlVinegar
- 6 gGarlic, minced
- 8 gSugar
- 14 gSesame oil
Equipment
mixing bowl, colander, knife, cutting board, measuring spoon, spoon, serving dish
Instructions
- Prepare Mise En Place
Gather measured ingredients and set out a mixing bowl, colander, knife, cutting board, kitchen scale, measuring spoons, and a spoon. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Salt The Root
Rub the bellflower root with salt in the bowl for 2 minutes, then let it stand until slightly moist and more flexible. · 7 min
What to look for: Root strips look glossy and begin to release moisture.
- Rinse And Squeeze
Rinse the root under cold running water, drain well in the colander, and squeeze gently to keep the strands crisp. · 5 min
What to look for: Root looks clean, pale, and no longer visibly salty.
- Mix Seasoning Paste
Mix gochugaru, vinegar, garlic, sugar, and sesame oil in the bowl until the sugar dissolves and the paste looks glossy. · 3 min
What to look for: Seasoning is red, shiny, and evenly blended.
- Season The Root
Add the drained bellflower root and toss firmly with the seasoning until every strand is red, shiny, and lightly coated. · 4 min
What to look for: Each strip is evenly coated with red seasoning.
- Rest For Flavor
Rest the seasoned root at room temperature for 10 minutes so the bitterness softens and the sesame aroma blooms. · 10 min
What to look for: Seasoning clings to the root and looks slightly absorbed.
- Serve The Banchan
Serve as a small side dish, spooning any glossy seasoning from the bowl over the crunchy bellflower root. · 1 min
What to look for: Bellflower root is glossy, red, and piled neatly for serving.
Nutrition (per serving)
| kcal | 114 |
|---|---|
| Protein | 2 g |
| Carbohydrates | 19 g |
| of which sugars | 3 g |
| Fat | 4 g |
| of which saturated | 1 g |
| Fibre | 5 g |
| Sodium | 587 mg |
Nutri-ScoreA
Allergens
Contains: sesame
Storage and reheating
- Fridge: up to 4 days
- Freezer: not recommended
- Serve chilled or at room temperature. Reheating is not recommended because the root should stay crunchy.
Ingredient substitutions
Salt
- Soy sauce: Use only for a savory version and reduce added salt during rubbing.
Gochugaru
- Black pepper: Use only if gochugaru is unavailable for a sharper, less red seasoning.
Sesame oil
- Vegetable oil: The dish will lose its characteristic roasted sesame aroma.
