Korean Food Ingredient, root
Common Name: 도라지,  Doraji,  Platycodon grandiflorus root,  Chinese Bellflower root,  Balloon Flower root.

Doraji is native to East Asia (China, Korea, Japan, and Eastern Russia). The plant grows to an average height of 24 inches (60 cm), and width of 12 inches (30 cm). The flowers may be purple, blue, pink, or white.


Uses:
The root of the Chinese Bell/Balloon flower plant is used in salads, soups, ban chan, mixed vegetable dishes, and stir fry.

Shopping:
Found either fresh or dried in most Korean markets and some East Asian Markets.
Fresh doragi may be sold loose or in bunch/bundles. Dried doragi is most often pre-cut and bagged.
Fresh: Look for a uniform light brown or tan to whitish coloring. There should be no yellow or dark blotches, or soft spots.

Prepare Root for Use:
Wash fresh root in cold water to remove any dirt/soil. Rub the doraji root with coarse sea salt, then soak in lightly salted water for about one hour. 


Growing Doraji:
Doraji can sustain winter temperatures down to -40 F, and can be grown in USDA Zones 3A to 9B. The plant does best when summer temperatures average between  60 and 80 degrees F, in moist but not overly wet loose soil.
Soil should be loosened to a depth of 6 to 12 inches to allow edible roots to grow. Doraji may be grown in containers with ample sun light. Soil should be prepared with quality compost prior to planting. Primary pests to watch for are snails and slugs. 



Image by ally j from Pixabay