Bellflowers grow wild in the mountains and fields of Korea, although they are also cultivated these days. The root looks similar to ginseng root and tastes bitter with strong ginseng-like smell. They have a lot of uses in Korean cuisine and are also used as medicine. You can find them in a Korean grocery store. They are dried so they 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.
Posted on Wednesday, August 15th, 2012 at 10:01 am. Last updated on October 28, 2021.
Tagged: bellflower roots, dried bellflower roots, dried doraji, 도라지, 마른 도라지, Korean cooking ingredient, korean food, korean ingredients, Korean kitchen, Korean recipes, Maangchi recipes, mountain edible roots
Recipes that use dried bellflower root (doraji):