Doraji Root

In Korea, as well as in China, Japan and Eastern Siberia, this beautiful plant is cultivated for the harvest of its thin, fleshy roots, which develop in the 2nd or 3rd year. The Doraji or Toraji is served fresh or dried (but always heated first) with other vegetables and rice: Namul. But syrup or liqueur is also made from Doraji. Beforehand, you must soak the roots, wash them, rub them with coarse sea salt, and rinse them several times.
In Chinese medicine, Platycodon grandiflorus is widely used; see the extensive information available online.
Regarding its ornamental value:
It is truly a gem among garden flowers with striking star-shaped, sky-blue bell-shaped flowers, which first swell into apparent balloons when in bud. They bloom from July to October! The plant grows fairly compactly: 40-50 cm, and is also planted in containers, even as a houseplant (in summer) or as a cut flower, this plant is popular!
Cover the plants in winter with fertile compost, then they will grow vigorously, large, and can be harvested quickly!

Names:
Latin: Platycodon grandiflorus
Dutch: Ballonklokje
Also known as: Doraji, Toraji
English: Balloon flower