Korean Vinegared Bellflower Root Pickle
Quick answer
- Total time
- 33 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
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.
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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.
Ingredients
Instructions
- 1
Cleanly peel 300g of deodeok roots, split each one lengthwise, and use the back of a knife to gently pound them until the tough fibers soften and flatten out.
- 2
Rinse the prepared roots lightly in cold water, then drain them thoroughly so they do not dilute the pickling liquid.
- 3
Combine 130ml vinegar, 130ml water, 75g sugar, and 8g salt in a pot and bring to a boil over medium heat until all granules are completely dissolved.
- 4
Allow the pickling liquid to cool completely to room temperature before pouring it over the roots, then cover and refrigerate for one day to develop a chewy texture.
- 5
Just before serving, drain any excess liquid and toss with 10g Korean chili flakes and 5ml sesame oil, mixing gently so the spicy and nutty flavors coat each piece.
- 6
Arrange the finished pickles neatly on a chilled plate and serve cold as a refreshing side dish that balances sharp acidity with the natural earthy fragrance of the roots.
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