Doraji (Bellflower Root)

🔍 What is it? The root of the bellflower. In Korea, it's a root vegetable that has been loved for a long time as a namul (seasoned vegetable dish) and a medicinal herb. 👅 Taste and Scent It's characterized by a slightly bitter first taste and a crunchy texture. This 'bitterness' is its charm, so it's kneaded in salt water to remove just the right amount of bitterness before use. 🍳 How to use it Doraji muchim (spicy and sour seasoned doraji), Doraji namul (stir-fried doraji), and soup dishes like Samgyetang. Doraji-baesuk (doraji and pear juice), boiled with pear, is a popular folk remedy known to be good for coughs. 🛒 Buying/Substitution Tips Korean grocery stores sell peeled fresh doraji or dried doraji. In terms of texture, it's similar to lightly blanched asparagus stalks, but its bitterness is unique to doraji.