Or this post could have been entitled "adventures in eating in my own dining room".
Okay so every once and a while the Hubster can't eat dinner with me and I almost always end up shopping my little heart out at the local Korean market. The reason I like shopping without him there is because a) they're always re-arranging b) they always have new items and c) I like to browse there. I don't feel that I love to browse Target, or the Wegmans or Trader Joe's as much as I do at Grand Mart.
Anyway, I usually end up getting some side dishes and kimchi, as they make their own there. H-mart is another lovely Korean store in the area, but usually I am too lazy to drive over there.
One thing I am a sucker for is various root side dishes. I love them and since H. doesn't like them that much, the perfect guilt-free time to get them is a dinner night on my own! (Plus, leftovers for lunch!)

So they had a nice looking spicy root side dish, and after chowing down I decided to read the label. And finally after all these years I have a name to go with the root! Whenever I asked when I lived in Korea, people would say, "I dunno, a root." or "Some flower root" or "I think maybe it is radish" (this last one I knew was false!). My Korean cookbooks were no help since they'd list things like "a mountain climber root" or "type of mugwort" or "bellflower root" and I can't tell the difference in the pictures which one was shredded in a dish!
But now I know! Because rather than a non-descriptive "root" on the label - This time it actually says!!!

Balloon flower root! Of course this term wasn't in my cookbooks. So after searching all four of them... I went to my friend Google and it sent me to Wikipedia and finally found out what it is.
Click here to find out.Apparently it is even easy to grow! And it is pretty! Maybe I'll get some when I have a place for a real garden.
And now we know that the Chinese Bellflower can also be called a balloonflower and is called Doraji in Korean and we know that I like to eat them in a Korean dish called Doraji Saengchae.
Now I just have to figure out what kind of roots are in that other dish I like.