Doragi is the root of the Chinese Bellflower (Platycodon grandiflorus) plant, and is a delicious addition to Korean and other Asian meals.
Doraij Muchim can be served as one dish of a ban chan array, or used as a component of bibimbap.
6 ounces Dried Bellflower Roots
1 small Cucumber
2 ½ tablespoon Ground dried red chili pepper
3 tablespoons Sugar
3 tablespoons Rice Vinegar
2 cloves Fresh Garlic
½ tablespoon Chopped Green Onions
½ to ¾ teaspoon Salt
1 teaspoon Sesame Oil
1 teaspoon Sesame Seeds
- Doragi (bellflower root)
- Soak doragi overnight.
- Drain doragi, then rinse in cold water.
- Bring a pot of water to a full boil
- Drop doragi in boiling water and boil for 5 minutes.
- Remove from heat, drain, cool, and squeeze out excess water.
- Slice cucumber lengthwise into roughly 1/8 inch thick slices.
- Cut each slice into strips about 1/8 inch thick.
- Garlic and Green Onion
- Mince the garlic.
- Fine chop the green onion.
Place all ingredients in a mixing bowl and mix well.