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Botanical illustration of Platycodon grandiflorus
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Balloon Flower Root

길경 (桔梗) · Platycodon grandiflorus (Jacq.) A.DC.
Expectorant herb Slightly warm Pungent, bitter Lung
NatureSlightly warm
TastePungent, bitter
MeridiansLung
Part usedRoot
FamilyCampanulaceae
CategoryExpectorant herb
Find by concern: CoughSore throat

Overview

Balloon flower root — doraji in Korean — is as familiar on the dinner table as in the medicine cabinet, eaten as a seasoned side dish across the country. The Donguibogam describes it as a 'boat and oar' for other medicines, an herb that carries other ingredients' effects upward to the chest and throat.

In the Donguibogam

東醫
寶鑑
性微溫, 味辛苦, 有小毒. 治肺氣喘促, 下一切氣, 療咽喉痛.
Source: Donguibogam, Tangaek-pyeon (Herbology volume)
TranslationIts nature is slightly warm, its taste pungent and bitter, and it has slight toxicity. It treats labored breathing from lung qi, directs all manner of qi downward, and relieves throat pain.

Traditional uses recorded in the Donguibogam

  • Opens the lung, expels phlegm
  • Relieves sore throat
  • Carries other herbs' effects upward
  • Eases labored breathing

Traditional applications recorded in the classical text

  • Cough with phlegm
  • Sore throat and hoarseness
  • Chest tightness
  • Early-stage respiratory infection

Traditional preparation

Commonly paired with licorice in Gilgyeong-tang for throat pain, and eaten as a seasoned vegetable side dish.

This describes traditional preparation recorded in the classics, not a recommendation for use today. DonguiHub does not provide dosage guidance — consult a qualified professional before using any herb.

Cautions

Caution: Traditionally used cautiously in dry cough without phlegm, and with excess stomach acid or gastric ulcer, due to its rising, dispersing action. Consult a professional before use.
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Frequently asked questions

What does 'boat and oar' mean for an herb?

The Donguibogam tradition describes balloon flower root as a carrier herb — one that lifts and directs the effect of other medicines in a formula upward toward the chest and throat, rather than acting powerfully on its own.

Is doraji really eaten as a food?

Yes — seasoned, blanched balloon flower root (doraji-namul) is one of Korea's most common banchan side dishes, eaten daily across the country independent of its medicinal use.

Sources