Deodeok Muchim

Peel 250 g deodeok root and lightly wipe away the sticky sap.

Pound each piece 5 to 6 times with a mallet until it flattens and the fibers start to open, but stop before the strips break apart completely.

Tear the flattened deodeok lengthwise along the grain into rough ribbon-like strips.

Soak in cold water for 5 minutes to pull out bitterness, and leave it a little longer only if the raw edge still tastes too strong.

Drain the soaked strips well in a sieve, then press them gently with a towel.

Do not crush the texture, but remove visible water drops because extra moisture thins the dressing and makes it slide off the rough surface.

In a bowl, combine 1.5 tablespoons gochujang, 1 tablespoon gochugaru, 1.5 tablespoons vinegar, 1 tablespoon sugar, and 1 teaspoon minced garlic. Stir until the sugar dissolves and the dressing looks smooth, glossy, and evenly red.

Add all the dressing to the drained deodeok and massage along the grain with your hands.

Coat every strand until no pale dry spots remain, then let it rest for 15 minutes so the seasoning settles into the fibers.

Just before serving, drizzle 1 teaspoon sesame oil over the seasoned deodeok.

Lightly crush 1 teaspoon sesame seeds between your fingers and scatter them on top, then toss once more if dressing has pooled at the bottom.