Deodeok Apple Perilla Salad (Bellflower Root Salad)
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
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.
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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.
Ingredients
Instructions
- 1
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.
- 2
Soak the torn deodeok in cold water for 5 minutes to reduce bitterness.
Drain and remove moisture completely.
- 3
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.
- 4
Julienne 120 g apple with skin on into 0.3 cm strips and toss immediately with 1 tbsp lemon juice to prevent browning.
- 5
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.
- 6
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.
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mixed baby greens, ground perilla seeds
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deodeok (bellflower root)
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ground perilla seeds