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Doraji, or "Korean bellflower", is a Korean herbal root (Korean: 도라지), but despite its name, it does not come from bellflower plant but rather from the balloon flower (Platycodon grandiflorus), although do-ra-ji is usually translated from Korean as "bellflower". In cooking, the roots are peeled, torn lengthwise into thin strips and often seasoned with salt, vinegar, red pepper powder, sesame seed, and oil to make it red.

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