Deodeok Gochujang Jangajji: Spicy and Sweet Fermented Root Recipe
Deodeok Gochujang Jangajji. How to Prepare Deodeok (Korean Bellflower Root)
I’m making Deodeok Jangajji, a dish my mother-in-law used to make often and deliciously, this time to give to her. It’s a delightful preserved side dish with a unique flavor.
Ingredients- 1kg Deodeok (Korean Bellflower Root) – choose firm and plump roots
- 2 cups Kelp Broth (1 cup = 200ml, made by steeping a 10cm piece of kelp in 2 cups of water)
- 3 Dried Anchovies (gutted)
Seasoning- 300g Gochujang (Korean chili paste)
- 30g Gochugaru (Korean chili flakes) – for color and depth of flavor
- 150g Corn Syrup or Rice Syrup – for shine and sweetness
- 60g Sugar
- 4 Tbsp Fish Sauce – for rich umami
- 1/2 Tbsp Salt – to adjust seasoning
- 300g Gochujang (Korean chili paste)
- 30g Gochugaru (Korean chili flakes) – for color and depth of flavor
- 150g Corn Syrup or Rice Syrup – for shine and sweetness
- 60g Sugar
- 4 Tbsp Fish Sauce – for rich umami
- 1/2 Tbsp Salt – to adjust seasoning
Cooking Instructions
Step 1
First, thoroughly scrub the deodeok roots with a brush to remove any dirt. Since we’ll be peeling them, just ensure they are clean.
Step 2
Dip the cleaned deodeok roots briefly in boiling water for about 10 seconds, then immediately rinse them in cold water. This step makes peeling easier and reduces the sticky sap from oozing out, while still preserving the characteristic aroma of deodeok.
Step 3
Carefully peel the deodeok roots using a knife or a peeler. Try to peel thinly to best preserve the deodeok’s delicate fragrance and flavor.
Step 4
After peeling, cut the deodeok roots in half lengthwise. Place them on a cutting board and gently pound them with the back of a knife or a mallet. Deodeok has many fibers and can be tough, so pounding softens them for a tender bite. Be careful not to pound too forcefully.
Step 5
Now, let’s make a rich broth. Combine the prepared kelp broth and the gutted dried anchovies in a pot. Bring to a boil over high heat, then reduce to medium-low and simmer for about 10 minutes, or until the liquid has reduced by half. Once reduced, turn off the heat, remove the anchovies and kelp, and let the broth cool. It’s crucial to remove the anchovies’ innards to avoid any bitterness in the broth.
Step 6
It’s time to prepare the delicious seasoning paste. In a bowl, mix together the gochujang, gochugaru, sugar, corn syrup, fish sauce, and salt. Gradually add about 1/2 cup of the cooled kelp broth, stirring well to achieve a smooth, spreadable consistency. Ensure all ingredients are well combined without any lumps.
Step 7
Arrange the prepared deodeok roots in a clean, airtight container or a traditional earthenware pot. Generously coat the deodeok with the prepared gochujang seasoning, ensuring it’s evenly spread. Cover tightly and store in a kimchi refrigerator or a regular refrigerator for at least one week to ferment. Once ready, you’ll enjoy the wonderfully aromatic deodeok combined with the savory and slightly sweet seasoning. This makes for a fantastic and lasting side dish!
