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Doraji, Bellflower Root 도라지

Key Nutrients: 
Carbohydrates, Fiber and Vitamin C
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Doraji is the root of the balloon flower, native to East Asia (China, Korea, Japan and East Siberia). It is also referred to as the Korean bellflower, Chinese bellflower, and Japanese bellflower. Whether dried or fresh, Doraji is a popular ingredient in salads and traditional Korean cuisine. Similar in appearance to ginseng roots, they are meaty but have crunchiness also. Doraji also has an herb-like bitterness that is very earthy and subtly pleasant. It is a well-loved root vegetable in Korea. It's used as an important ingredient in bibimbap, as well as a side dish (namul). Doraji are sold both fresh and dried. Asian herbal medicine suggests that this root to enhances immune function and also acts as an anti-inflammatory.

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Sourcing & Selecting
Korean grocery market

Deodeok (Codonopsis lanceolata root)
How to Measure: 
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Avoid direct sunlight and store in a cool and dry place. Once opened, seal tightly to store. For longer term storage, seal tightly and keep it in the freezer. You may also freeze it after blanching in boiling water with some salt, so you don't have to blanch them every time you cook with it.

Remove dirt from outer layer of skin by scraping with knife.

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Soak the roots in lukewarm water to soften, preferably over night.

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Peel, then tear lengthwise into thin strips.

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