Deodeok Apple Perilla Salad (Bellflower Root Salad)
Deodeok (codonopsis root) is pounded with a mallet to split its fibers, releasing its distinctive herbal fragrance and creating a chewy, shredded texture. 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 finish. Deodeok is in season from autumn through early spring and is traditionally used in Korean cooking for grilling and seasoned dishes, though it also works well raw in salads.
Adjust Servings
Instructions
- 1
Peel deodeok, gently flatten with the back of a knife, then tear into long strips.
- 2
Soak deodeok in cold water for 5 minutes to reduce bitterness, then drain.
- 3
Lightly toast deodeok in a pan over low heat for 2-3 minutes to bring out aroma.
- 4
Julienne the apple and toss immediately with lemon juice to prevent browning.
- 5
Mix gochujang, vinegar, oligodang syrup, perilla oil, and ground perilla seeds into a thick dressing.
- 6
Toss deodeok, apple, and baby greens gently with the dressing and plate to serve.
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Nutrition (per serving)
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