Deodeok Apple Perilla Salad (Bellflower Root Salad)
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Deodeok -- codonopsis root -- is pounded with a mallet to split along its fibers, releasing its distinctive herbal fragrance and producing a chewy, shredded texture.
Read more
The root is best in season from autumn through early spring and suits raw preparations just as well as it does grilling or seasoned side dishes. Thin apple slices add crisp sweetness that tempers the root's mild bitterness. The dressing combines gochujang and vinegar for a tangy-spicy profile, while ground perilla seeds contribute a nutty, aromatic finish. When pounding, light taps work better than heavy blows -- the goal is to open the fibers without crushing the flesh. Tear the root by hand along the grain after pounding for the best texture. Toss with the dressing just before serving to keep the apple and deodeok crisp.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Peel 180 g deodeok thinly with a knife.
Gently press with the flat of the knife to loosen the fibers, then tear lengthwise into strips.
- 2Control
Soak the torn deodeok in cold water for 5 minutes to reduce bitterness.
Drain and remove moisture completely.
- 3Control
Heat a pan over low heat and toast deodeok for 2 to 3 minutes until a light, fresh aroma rises.
Keep the heat low to avoid burning.
- 4Step
Julienne 120 g apple with skin on into 0.3 cm strips and toss immediately with 1 tbsp lemon juice to prevent browning.
- 5Prep
Mix 1 tbsp gochujang, 1 tbsp vinegar, 1 tbsp oligosaccharide syrup, 1 tbsp perilla oil, and 1.5 tbsp ground perilla seeds until the perilla thickens the dressing.
- 6Finish
Combine deodeok, apple, and 60 g baby greens in a large bowl.
Add dressing and fold gently so the deodeok stays intact. Transfer to a plate and serve.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Pounding deodeok root with a mallet splits the fibers to reveal a chewy, earthy texture and herbal scent.
- Finish cue
- Combine deodeok, apple, and 60 g baby greens in a large bowl.
- Avoid this
- Do not overcook deodeok to keep its crisp bite.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 9 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
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