Deodeok Apple Perilla Salad (Bellflower Root Salad)
Quick answer
Deodeok -- codonopsis root -- is pounded with a mallet to split along its fibers, releasing its distinctive herbal fragrance and producing a chewy, shredded texture.
What makes this special
- Pounding deodeok root with a mallet splits the fibers to reveal a chewy, earthy texture and herbal scent.
- Pounding deodeok lightly then hand-shredding along the grain reveals its chewy earthiness
- Gochujang and vinegar dressing finished with ground perilla seed adds dense nuttiness
Key ingredients
Core cooking flow
- 1 Peel 180 g deodeok thinly with a knife.
- 2 Soak the torn deodeok in cold water for 5 minutes to reduce bitterness.
- 3 Heat a pan over low heat and toast deodeok for 2 to 3 minutes until a light, fresh aroma rises.
Deodeok -- codonopsis root -- is pounded with a mallet to split along its fibers, releasing its distinctive herbal fragrance and producing a chewy, shredded texture. 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.
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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