Platycodon Banchan

< Back to Informally Cooking...

1269709444|%e %b %Y, %H:%M %Z|agohover

I have been eating pre-prepared platycodon banchan purchased at the Korean market. It's crunchy, a little tough, and slathered with a sweet spicy sauce. I'm thinking of some day making it myself. Platycodon, doraji in Korean, is actually a flower, called Chinese bellflower, which looks like this:


The root of the flower is part of the same family as ginger root and is the ingredient in this banchan. May be similar to burdock root banchan?

Here are the ingredients in this particular container of banchan:

  • platycodon root
  • red pepper powder
  • red pepper paste
  • garlic
  • sugar
  • salt
  • green onion
  • sesame seeds
  • ginger

I'm not sure how to prepare it, so I'll be on the lookout for a recipe!

Illustration of the flower and its root:

Add a New Comment
Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License