Korean Soy-Braised Deodeok Root
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Deodeok, a mountain root with a bitter, faintly resinous aroma, mellows as the soy and rice syrup glaze soaks in, though the inside stays firm and chewy.
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The roots are lightly pounded and then torn by hand, and those rough surfaces take on a lacquered coat of sauce.
Ingredients
Instructions
- 1
Peel 220 g deodeok root, lightly pound with a mallet to loosen the fibers, then tear lengthwise into 5 cm strips by hand.
- 2
Soak in cold water for 10 minutes to draw out the bitterness and milky sap, then drain thoroughly in a strainer.
- 3
Combine 2.5 tbsp soy sauce, 120 ml water, 1.5 tbsp rice syrup, and 1 tsp garlic in a pot and bring to a simmer over medium heat.
- 4
When the sauce comes to a simmer, add the deodeok and braise for 10 minutes over medium heat, turning twice so the seasoning absorbs evenly.
- 5
When the liquid reduces to a thin coat, add the green chili sliced diagonally and braise 2 more minutes to add a mild heat.
- 6
Turn off heat, toss with 1 tsp sesame oil and 1 tsp sesame seeds, then cool slightly before serving.
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