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Peeled deodeok root, pounded five or six times with a mallet, flattens and opens along its fibers, then tears by hand into rough, ribbon-like strips. A thick gochujang and vinegar dressing is rubbed in. For bitterness, the strips soak in cold water for 5 minutes; taste one, and soak longer only if it is still sharp.
The deodeok browns in butter, but half the butter is held back and melted into the soy and rice syrup sauce just before the heat goes off. The root is peeled first, then pounded and torn along its fibers.
The deodeok, a fibrous mountain root, goes into the pan ahead of the eggplant and onion, because eggplant cooks far faster. Its earthy bitterness is toned down beforehand with a short soak in salted water.
Deodeok, a Korean root with a bitter, earthy scent, is steeped gently with ginger and then lengthened with fresh pear juice and sparkling water. The root is only tapped until its fibers loosen, not smashed, and the water never goes past a gentle shimmer at the edges. Pear brings the sweetness that keeps the root flavor in the background.
The texture comes down to pounding the peeled deodeok root flat with a mallet or rolling pin. Once the fibers loosen, the gochujang paste seeps into the gaps, and the grilled root chews pleasantly instead of turning stringy. Honey in the paste scorches quickly, and medium heat with a close eye on the color keeps it from burning.
The deodeok root is peeled, tapped lightly to open the grain, then sliced on the diagonal about 5 mm thick; cut thinner, it loses its scent. The broth is rice-rinsing water with a tablespoon of gochujang and half a tablespoon of doenjang stirred in.
Deodeok, a mountain root with a bitter, faintly resinous aroma, mellows as the soy and rice syrup glaze soaks in, though the inside stays firm and chewy. The roots are lightly pounded and then torn by hand, and those rough surfaces take on a lacquered coat of sauce.
No soy sauce goes into this pickle: deodeok, a mountain root prized for its fragrance, sits in vinegar, sugar and salt alone, leaving its own aroma in front. Pounding the split roots flat with the back of a knife loosens the dense fibers and lets the brine work its way between them, and a day of chilling turns the texture pleasantly chewy. Chili flakes and sesame oil go on only at serving time, which keeps the red bright, and the dish is served cold.
Deodeok, a bittersweet mountain root sometimes called bonnet bellflower, gets pounded with a rolling pin and torn into shreds before it joins chewy jjolmyeon noodles. Tearing instead of slicing keeps its fibrous grain, so it brings a slightly woody chew and an herbal fragrance to the sweet-sour gochujang dressing. Cabbage, carrot, and cucumber are soaked in cold water for crunch, and everything is tossed together only right before eating so the vegetables stay crisp.
Tapped with the back of a knife and torn lengthwise by hand, deodeok (a Korean mountain root) splits into chewy, fibrous strands, but pounded too hard the fibers crush and the chew is gone. A gochujang and vinegar dressing thickened with ground perilla seed gives it a nutty finish, and julienned apple softens the root's bitterness with sweet juice.
Stir-fried deodeok root sits beside raw cucumber, carrot, and lettuce, so each bite mixes a cooked, gochujang-coated root with cool, crisp vegetables. Most of the sauce goes into the pan with the deodeok; the rest is added when the bowl is mixed.
Deodeok root and thin bulgogi beef share one sweet-spicy gochujang sauce, but not at the same moment. Two thirds of it marinates the beef for just 10 minutes, short enough that the meat does not turn too salty, and the rest goes straight onto the deodeok later in the pan. The root is pounded lightly to loosen its fibers, yet left thick enough to hold together when tossed.
Deodeok root is blanched, blended smooth with milk and warmed, then sweetened with honey and condensed milk. The quick blanch takes the harsh edge off the root, and any tough core comes out before blending. If the root still tastes too strong once the milk is hot, another thirty seconds of stirring over the heat mellows it.
Pork shoulder is marinated in gochujang, stir-fried with onion and simmered in rice-rinsing water for ten minutes before the deodeok and oyster mushrooms go in, because the root's aroma fades the longer it boils. Leftovers thicken overnight; add a splash of water or rice water when reheating.
Pouring the soy brine over deodeok while it is still hot sets the outside of the root quickly and leaves the center firm and chewy. A short soak in lightly salted water first draws out the root's raw, astringent edge, and splitting each root only in half keeps enough thickness to stand up to the heat. Garlic and ginger simmer in the brine, layering a sharp warmth over the strong root fragrance. Give it at least 3 days in the fridge before serving with rice.
Deodeok, a Korean mountain root, has an earthy smell and a gentle bitterness, and orange segments and arugula answer it with acidity and a peppery bitterness. The root is pounded and seared in the same pan as the chicken tenders, glazed with soy sauce, and a light dressing of lemon juice, soy sauce, olive oil and honey lands somewhere between Korean and Italian.