Doraji Muchim – Spicy Bellflower Root

도라지 무침
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.
  • Cucumber
    • 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.