Korean Spicy Seasoned Deodeok
Deodeok - Codonopsis lanceolata - is a mountain root used in Korean cooking and folk medicine for centuries. Its flesh is fibrous and sticky, with a ginseng-like bitterness. Peeled and pounded with a mallet to split fibers into ribbon-like shreds, then soaked in cold water to draw out bitterness. A gochujang-vinegar dressing with garlic, sugar, and gochugaru clings to each strand's rough surface. The finished dish is chewy and resinous, with a sweet-sour-spicy glaze.
Adjust Servings
Instructions
- 1
Peel and gently pound deodeok to loosen fibers.
- 2
Shred lengthwise, soak 5 minutes in cold water, and drain.
- 3
Mix gochujang, pepper flakes, vinegar, sugar, and garlic.
- 4
Toss deodeok thoroughly with the seasoning.
- 5
Finish with sesame oil and sesame seeds.
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