Doreaji Namul

Place 100g dried bellflower root in a large bowl and cover with cold water. Soak for at least 2 hours, or until the dried bellflower root is fully softened.

Drain the soaked dried bellflower root. Rub the bellflower root vigorously with 3g salt to remove any remaining bitterness, then rinse thoroughly under cold running water until the water runs clear.

Bring a pot of water to a boil. Add the rinsed bellflower root and blanch for 3 to 5 minutes until tender-crisp.