Spicy and Aromatic Deodeok Salad Recipe
Chef Baek’s Super Simple and Nutritious Deodeok Salad (Korean Bellflower Root)
Introducing a remarkably simple Deodeok salad recipe that you can whip up with minimal ingredients. We minimize the use of gochujang, opting for gochugaru (red pepper flakes) for seasoning and maesil extract (plum extract) for a delightful sweetness. This method truly enhances the natural fragrance and crisp texture of deodeok, making it a highly nutritious side dish. Perfect for when you have a low appetite!
Main Ingredients
- Deodeok (Korean Bellflower Root) – about 3 handfuls (enough to grasp with your hand)
- 1 Tbsp minced garlic
- 4 Tbsp gochugaru (Korean red pepper flakes)
- 4 Tbsp maesil cheong (plum extract)
- 3 Tbsp sesame oil
- A pinch of toasted sesame seeds (for sprinkling)
- 1/2 Tbsp gochujang (Korean chili paste)
Cooking Instructions
Step 1
Prepare the fresh deodeok. Without peeling, gently pound the deodeok using the bottom of a sturdy bottle, a mortar and pestle, or a mallet. Avoid pounding too hard, as this can release a grassy flavor. Lightly tap it to slightly break down the fibers. This will help the seasoning penetrate better and result in a tenderer texture.
Step 2
Place the pounded deodeok in a mixing bowl. Add 1 Tbsp of minced garlic, 4 Tbsp of gochugaru, 4 Tbsp of maesil cheong, 3 Tbsp of sesame oil, and 1/2 Tbsp of gochujang. We’re using only a small amount of gochujang to add a subtle savory depth, focusing on bringing out the natural flavor of the deodeok.
Step 3
Gently mix the deodeok with the prepared seasonings using your hands, ensuring the dressing is evenly distributed. It’s important to mix thoroughly so the seasoning clumps don’t form. Finally, sprinkle with toasted sesame seeds for added aroma. Your fragrant and crisp deodeok salad is ready! It’s delicious immediately, or you can refrigerate it for a short while to allow the flavors to meld further.
