Spicy Deodeok Salad with Yuzu Dressing
How to Make Deodeok Salad with Yuzu Dressing: A Refreshing and Quick Dish
Enjoy fresh deodeok (Korean balloon flower root) as a vibrant salad! This Deodeok Namul (seasoned deodeok) is elevated with a sweet and tangy yuzu dressing, making it a delicious appetizer or a sophisticated side dish perfect for entertaining guests. It’s incredibly quick to prepare, taking only about 10 minutes from start to finish.
Main Ingredients- 5 Deodeok roots (select ones with a strong, fragrant aroma)
- 1/4 Cucumber (for a refreshing crunch)
- 1/4 Bell Pepper (red or yellow for color)
Yuzu Dressing- 1 Tbsp Yuzu Marmalade (adds sweetness and tang)
- 2 Tbsp Vinegar (enhances the sourness)
- 1 Tbsp Soy Sauce (for umami)
- Pinch of Toasted Sesame Seeds (for nutty flavor)
- 1/2 Tbsp Maesil Cheong (Plum Extract, for natural sweetness and depth)
- 1 Tbsp Yuzu Marmalade (adds sweetness and tang)
- 2 Tbsp Vinegar (enhances the sourness)
- 1 Tbsp Soy Sauce (for umami)
- Pinch of Toasted Sesame Seeds (for nutty flavor)
- 1/2 Tbsp Maesil Cheong (Plum Extract, for natural sweetness and depth)
Cooking Instructions
Step 1
First, prepare all the ingredients for the salad. Peel the deodeok roots, and thinly slice the cucumber and bell pepper.
Step 2
Now, let’s tenderize the deodeok. Place the deodeok on a cutting board and gently pound it with the back of a knife or a meat mallet. This process softens the tough fibers, making the deodeok easier to chew and better at absorbing the dressing.
Step 3
Once tenderized, tear the deodeok into thin, bite-sized strips (about 5 cm long) by hand. Tearing along the natural fiber lines creates a more appealing texture and look. If tearing is too much trouble, you can also thinly julienne the deodeok with a knife. Choose the method you prefer.
Step 4
Julienne the cucumber and bell pepper into similar lengths as the deodeok strips. Using different colored bell peppers will make the salad visually more appealing.
Step 5
Time to make the delicious yuzu dressing! In a small bowl, combine 1 Tbsp yuzu marmalade, 2 Tbsp vinegar, 1 Tbsp soy sauce, a pinch of toasted sesame seeds, and 1/2 Tbsp maesil cheong. Whisk well until combined. Taste the dressing and adjust the seasoning if needed – add more vinegar for tanginess or a touch more maesil cheong for sweetness.
Step 6
Place the prepared deodeok strips and the julienned cucumber and bell pepper into a spacious mixing bowl. Gently spread them out so they don’t clump together.
Step 7
Pour the yuzu dressing evenly over the ingredients in the bowl. Now, gently toss everything together with your hands, ensuring the dressing coats the deodeok and vegetables thoroughly. Be careful not to toss too vigorously, as this can mash the deodeok.
Step 8
See? It’s incredibly simple! Your delicious Deodeok Namul is ready in a flash!
Step 9
Transfer the finished Deodeok Namul to a nice serving plate. Sprinkle a few extra toasted sesame seeds on top for a final touch of flavor and visual appeal. Enjoy your fragrant and refreshing deodeok salad!
