Aeri's Kitchen

Daily Archives: December 21, 2008

Bellflower Root MuChim _

도라지 무침, DoRaJi MuChim

Posted by Aeri Lee on December 21, 2008 16 comments


DoRaJi MuChim is a Korean side dish that I like. Bellflower roots might not be familiar to you. It is thought to be good for colds and coughing in Korea. You can make a soup, salad, or side dish with it. This is also good for BiBimBap. The one I posted today is spicy and has a little sweet and sour flavor in it. There is also another type of side dish with it called “DoRaJi NaMool” which is not spicy at all. Actually I prefer that one. Maybe, someday I will post that recipe also.

Yield: ⅔ Quarts

Short Korean Lesson: *^^*

  • DoRaJi (도라지) = Bellflower Root
  • MooChim (무침) = Name for one way to cook. Used for fresh or boiled vegetable Korean sidedishes. Simply mix vegetables with seasonings. Example: 양배추 무침

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Dried Bellflower Root _

말린 도라지, MalRin DoRaJi

Posted by Aeri Lee on December 21, 2008 0 comments

The root of this species (radix platycodi) is used extensively in as an anti-inflammatory in the treatment of coughs and colds. In Korea the plant is known as DoRaJi (도라지) and its root, either dried or fresh, is a popular ingredient in salads and traditional cuisine.

This has bitter taste, so you have to soak in water several hours (fresh one) or at least overnight (dried one) before you use them for cooking.

Read more from Wikipedia…

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