Spicy Deodeok Root Salad
Lightly pound the deodeok, pull it into strands and toss it with a spicy, tangy gochujang dressing.
- Prep
- 25 min
- Cook
- 0 min
Scale the recipe
Ingredients
- Fresh deodeok root (Codonopsis lanceolata) Washed, peeled and trimmed of the tough crown
- 150 g
- Scallions
- 10 g
Seasonings
- Coarse salt
- 4 g
- Gochujang, Korean chile paste
- 2/3 T
- Gochugaru, Korean chile flakes
- 1/2 T
- Rice vinegar
- 1 T
- Sugar
- 1/2 T
- Minced garlic
- 1/3 T
- Sesame oil
- 1/3 T
- Toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Wash and peel the deodeok
Scrub away the soil under running water with a vegetable brush. Cut off the tough crown, peel on a clean cutting board and weigh out the deodeok 150 g.
-
Flatten and shred the deodeok
Halve the roots lengthwise and lay them flat. Pound them lightly with a small mallet or rolling pin, then pull them into fine strands along the grain and cut long strands into bite-size pieces.
-
Rub with salt and rinse
Sprinkle the roots with coarse salt 4 g, rub gently and leave for 5 minutes. Rinse in cold drinking water, squeeze out the water and pat dry with a clean cloth.
-
Mix the tangy gochujang dressing
Thinly slice the scallions 10 g. Mix the gochujang 2/3 T, gochugaru 1/2 T, rice vinegar 1 T, sugar 1/2 T, minced garlic 1/3 T and scallions in a bowl until the sugar dissolves.
-
Toss the roots in the dressing
Add the drained deodeok and gently toss to coat each strand. Use your hands or a spoon to separate any thick strands that cling together.
-
Finish with sesame oil
Stir in the sesame oil 1/3 T and toasted sesame seeds 1/3 T, then plate. Refrigerate leftovers at 4°C or below within 2 hours, or within 1 hour if the air temperature exceeds 32°C.
