My doraji came out a bit more bitter than I am used to. I massaged it with coarse salt for about 2 minutes and boiled for about 1min 30sec. I wonder what I’m doing wrong? I added some sugar, which helped a bit, but you could still taste the bitterness. Any more tricks to get out the bitterness?

Hi Candace! I used Korean soup soy sauce, which is lighter in color. Even with regular soy sauce, not sure how 1 teaspoon of soy sauce made the dish brown. You can use less or leave it out next time. This is what I said in the body of the post:
“For this white color dish, you can simply season with salt. I usually add a little bit of soup soy sauce. It adds a bit of umami punch without altering the color. In fact, the soup soy sauce should be your secret ingredient to many namul dishes.”