Bellflower Root

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

bellflower root Platycodon grandiflorus, a foodstuff used extensively in Korea, where it is known as toraji and is one of the vegetables associated with the first full moon of the year. It makes a delicious vegetable side dish, prepared with spices, vinegar, and soy sauce. The roots have to be carefully prepared to rid them of their bitter taste. Fresh root must be parboiled and repeatedly rinsed. Dried root must be soaked and washed several times. Either way, the root is usually cut into strips, which will have a distinctive, but mild flavour. Pickled toraji is also available.