Korean Pickled Deodeok Root
Deodeok jangajji is a traditional Korean pickle where peeled bellflower roots are briefly soaked in salted water to remove their sharp edge, split lengthwise, and submerged in a hot brine of soy sauce, vinegar, water, sugar, garlic, and ginger. Pouring the brine while still hot quickly firms the root's outer surface while keeping the interior chewy. Garlic and ginger develop layered aromatic depth alongside the root's intense earthy fragrance during the pickling period, and soy sauce anchors the umami. After at least three days of refrigeration the brine has penetrated fully, producing a mountain-vegetable preserve with a bold, concentrated flavor that pairs well with plain steamed rice.
Adjust Servings
Instructions
- 1
Peel deodeok and briefly soak in salted water, then drain.
- 2
Split roots lengthwise for even pickling.
- 3
Boil soy sauce, vinegar, water, sugar, garlic, and ginger.
- 4
Place roots in a jar and pour over hot brine.
- 5
Cool and refrigerate for at least 3 days.
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