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Korean bellflower root — doraji — steamed and dried nine times over until it darkens, then concentrated to 60% solids. No water back in, no sugar, nothing else. A thick, bittersweet spoonful.
Doraji is one of the oldest roots on the Korean table — served as a seasoned side dish, brewed at home, kept in the pantry through winter. This is that root, grown in Korea, put through gujeung-gupo: nine rounds of steaming and drying. The pale root turns dark, and the sharpness rounds into something deeper and less astringent.
Stir 1–2 teaspoons into a cup of warm — not boiling — water. Drizzle it over yogurt or oatmeal in place of syrup. Or take a spoonful straight, or stirred into warm milk. The bitterness is still there under the sweetness; it is supposed to be.
Most doraji extracts are thin because water is added back after concentrating. This one is 60% solid content — thick enough to coat a spoon. That is the whole difference between a syrup and a concentrate.
For many Korean families this flavor is memory: a grandmother's kitchen, a dark jar on a high shelf, a spoon offered without explanation. It is not a mild flavor, and that is the point.
| Net weight | 100g |
|---|---|
| Ingredient | 100% Korean black bellflower root (Platycodon grandiflorus) |
| Process | Gujeung-gupo — steamed & dried 9 times, then concentrated |
| Solid content | 60% — undiluted concentrate |
| Form | Thick spoonable extract |
| Serving | 1–2 teaspoons in warm (not boiling) water |
| Free from | Added sugar, artificial sweeteners, preservatives, colors, added water |
| Origin | Republic of Korea |
These statements have not been evaluated by the Food and Drug Administration.
This product is not intended to diagnose, treat, cure, or prevent any disease.








