Fragrant Deodeok (Korean Bellflower Root) Salad
Simple and Delicious Deodeok Salad
Enjoy a simple yet deeply aromatic and flavorful Deodeok salad using thick, seasonal Korean bellflower roots. It’s perfect as a side dish for rice or as a delicious appetizer with drinks!
Main Ingredients- Deodeok (Korean bellflower root) 500g
- Scallions 3 stalks
Seasoning Ingredients- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Sugar 1/2 Tbsp
- Sesame oil 2 Tbsp
- Minced garlic 1/2 Tbsp
- Sesame seeds 1 Tbsp
- Oligosaccharide 2 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Sugar 1/2 Tbsp
- Sesame oil 2 Tbsp
- Minced garlic 1/2 Tbsp
- Sesame seeds 1 Tbsp
- Oligosaccharide 2 Tbsp
Cooking Instructions
Step 1
Preparing Deodeok can be a bit tedious, but with a few tips, it becomes much easier. First, make sure to wear a pair of plastic gloves on both hands to prevent the sticky sap from getting on your skin. Using a vegetable peeler, gently scrape off the skin of the Deodeok. This method allows you to peel it cleanly without much effort. Thicker, well-aged Deodeok is good, but the finger-thick ones, often sold in bundles for a reasonable price, are actually more convenient for cooking and yield a wonderful texture and aroma.
Step 2
The sap that comes out when you pound the Deodeok can make your cutting board and utensils messy. To prevent this, lay parchment paper over your cutting board, or use a thoroughly washed and unfolded milk carton. For the mallet, cover it with a plastic bag before pounding the Deodeok to maintain hygiene and ease of cleaning.
Step 3
Be careful not to pound the Deodeok too forcefully, as it might break into pieces or scatter. Instead, use a gentle ‘tap-tap-tap’ motion with your wrist’s snap. This technique will help the Deodeok unfurl and spread out, revealing its natural texture without breaking. This method preserves the Deodeok’s signature fragrance while ensuring a tender bite.
Step 4
Place the prepared and pounded Deodeok into a wide bowl. Now it’s time to mix in the seasonings. Add the gochujang, gochugaru, minced garlic, chopped scallions, sugar, sesame oil, and oligosaccharide. Gently mix them together to prepare for seasoning.
Step 5
To ensure the seasoning coats the Deodeok evenly, gently knead and mix it with your hands using a ‘barak-barak’ motion (a rubbing and squeezing action). Be careful not to overwork it, as this can mash the Deodeok. Continue to gently mix until the seasoning is well incorporated into the fibrous strands of the Deodeok. This will result in a delicious and perfectly seasoned Deodeok salad.
