Doraji is the Korean term for balloon flower (Platycodon grandiflorus) root, a plant which is also called Chinese bellflower and platycodon. The plant and its root are used in Korean cuisine as namul vegetables, and are a common addition to bibimbap.
Doraji root has a bitter taste that must be removed by soaking, rubbing with coarse sea salt, and washing.
The root is also used to make desserts, including doraji-jeonggwa, a candied confection. Syrup made from the root, called doraji-cheong (lit. "balloon flower root honey"), can be used to make doraji-cha (balloon flower root tea). The root can be used to infuse liquor called doraji-sul, typically using distilled soju or other unflavored hard alcohol that has an ABV higher than 30% as a base.