Korean Soy-Braised Deodeok Root
Deodeok-jorim is mountain root braised in soy sauce, rice syrup, garlic, and sesame oil. The root's distinctive bitter-herbal aroma softens as the sweet-salty glaze coats it during simmering, while the interior stays dense and slightly chewy. A single green chili adds a quiet heat at the finish, and sesame seeds scattered on top bring a toasted nuttiness. It is a banchan that preserves the wild, earthy character of foraged deodeok and pairs naturally with other vegetable side dishes on a Korean table.
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Instructions
- 1
Peel deodeok, lightly pound it, then tear into 5 cm strips.
- 2
Soak in cold water for 10 minutes to reduce bitterness, then drain.
- 3
Combine soy sauce, water, rice syrup, and garlic in a pot and bring to a simmer.
- 4
Add deodeok and braise for 10 minutes, turning twice.
- 5
When the sauce is reduced, add green chili and braise 2 more minutes.
- 6
Turn off heat, toss with sesame oil and sesame seeds, then cool slightly and serve.
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