Balloon Flower Root
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
寶鑑
Traditional functions
- Opens the lung, expels phlegm
- Relieves sore throat
- Carries other herbs' effects upward
- Eases labored breathing
Traditional applications
- Cough with phlegm
- Sore throat and hoarseness
- Chest tightness
- Early-stage respiratory infection
Traditional preparation
Decoction 3–9g; commonly paired with licorice in Gilgyeong-tang for throat pain, and eaten as a seasoned vegetable side dish.
Cautions
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
- 동의보감 탕액편 (원문) — 한문 원문 발췌 — 한의학고전DB 탕액편 대조 검증 완료 (DATA-001)
- 한의학고전DB (mediclassics.kr) — 국역 참조 후 자체 재서술 (LEGAL-001)