Hi Ian,

> I saw packages of dried 'balloon flowers' in a Korean supermarket
> yesterday,

The roots, I suppose. That would be Doragi.

> and am curious about how they are used. My superficial
> googling has only led me to the bellflower, which may be what it is, but
> I see no information on what it has to do with cooking. So, does anybody
> know?

Soak them in water, cut thickig pieces lengthwise, cut them into
pieces 1-2 inches long, mix them with red-pepper-powder, vinegar,
salt, pepper, garlic, sesame-str^H^Heed-oil, a pinch of sugar.
Or use them in soup (Red-pepper-paste-soup/stew/whatever needs them).

Bye, Sanne.