Korean cooking ingredients

Bellflower roots

Doraji 도라지

Bellflowers grow wild in the mountains and fields of Korea, although they are also cultivated these days. The roots have a lot of uses in Korean cuisine and are also used as medicine. The root looks similar to ginseng root and tastes bitter with strong ginseng-like smell. They’re dried to make them last out of season.

To use them, you’ll need to soak them in cold water overnight (for 8 to 12 hours) first. You can make a spicy side dish (dorajimuchim) or stir-fry (dorajibokkeum) with them.

Recipes that use dried bellflower root (doraji):

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