What is Balloon Flower(Doraji)?
도라지" (doraji) is known as balloon flower root in English. The scientific name is Platycodon grandiflorus. Balloon flower root is commonly used in Korean cuisine, both in savory dishes like 도라지 무침 (Doraji Muchim) and in traditional medicinal practices due to its health benefits.
Vegan Banchan
well-prepared Balloon flower is seasoned with chili based sauce. It taste spicy, sour and bitter of Balloon flower.
Flavor: The root has a slightly bitter and earthy flavor, which can be balanced with sweet, sour, and spicy seasonings.
Texture: The texture is crisp and slightly chewy. When blanched and seasoned, it retains a pleasant crunch.
No-Preservatives, Safe Local food
NO Preservatives & NO Artificial additives. We do not add any artificial additives to our products.
Comparison of Types of Korean SideDishes
Check different type of banchan to choose the best banchan for you
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90% of Dried Squid
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Paring well with Rice or eating itself
Energy-Replenishing
Dried Radish
85% of Radish
High in Fiber
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Paring well with Steam Rice
Steady Seller
Chili Garlic Stem
Vegan
Anti-inflammatory
Sweet, Slightly Spicy & Crunch
Paring well wtih Meat dishes due to Texture
Flavor
Vegan
High in Fiber
Sweet, Slightly Bitter & Crunch
Paring well with Steam Rice
MD favorite
Salted Fermented Squid
85% of Squid
High in Protien
Sweet, Umami & Squishy
Best Paring well with Steam Rice
Noodle companion
Sweet sour Kimchi
85% of Radish
High in Fiber
Sweet, Sour & Crunch
Paring well with any Noodles like pickles
Easy & Quick
Korea Kimchi
Easy Kimchi Fried rice
Sweet, Slightly Spicy & Umami
Paring well with Steam Rice or Toaste
How We Ensure Safe Kimchi Delivery
Our kimchi is carefully packed in insulated containers to maintain the ideal temperature during transit. Kimch is spoiled? Check more details here.
Learn MoreDISCOVER OUR EDGE
Our products are produced daily in Australia
The only Australian kimchi brand with FSSC22000 certification
All our product is additives free
All our kimchi is gluten-free