Korean Soy-Braised Deodeok Root

Quick answer

Total time: 38 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Deodeok-jorim is a Korean braised banchan made from deodeok root simmered in soy sauce, rice syrup, garlic, and sesame oil until each piece takes on a glossy, lacquered coating.

The root's pronounced bitter-herbal aroma softens considerably as the sweet-salty glaze penetrates during cooking, while the interior stays dense and pleasantly chewy throughout. A single green chili stirred in near the end contributes a restrained background heat, and toasted sesame seeds with a final drizzle of sesame oil add a nutty dimension on top. Deodeok is a foraged mountain root prized for its earthy, slightly resinous character, and this preparation tames that wild quality just enough to make it approachable as a daily side dish. Paired with other vegetable banchan, it anchors the kind of traditional Korean table that prioritizes vegetables over protein.

Ingredients

servings

IngredientAmountUnit

deodeok root220 gg

soy sauce2½ tbsptbsp

water120 mlml

rice syrup1½ tbsptbsp

minced garlic1 tsptsp

sesame oil1 tsptsp

sesame seeds1 tsptsp

green chili1 piecepiece

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Peel 220 g deodeok root, lightly pound with a mallet to loosen the fibers, then tear lengthwise into 5 cm strips by hand.
2

Step

Soak in cold water for 10 minutes to draw out the bitterness and milky sap, then drain thoroughly in a strainer.
3

Control

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

Control

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

Control

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

Step

Turn off heat, toss with 1 tsp sesame oil and 1 tsp sesame seeds, then cool slightly before serving.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Deodeok-jorim softens the bitter notes of deodeok root into a sweet and salty soy glaze.
Finish cue: Turn off heat, toss with 1 tsp sesame oil and 1 tsp sesame seeds, then cool slightly before serving.
Substitution: You can use oligosaccharide syrup, but reduce the amount by about 20%.