Deodeok Pickles (Seasoned Root Pickles) recipe - ingredients, nutrition and when to eat it
Deodeok pickles are made by coating deodeok root in a soy sauce or gochujang-based seasoning, creating a fragrant, pleasantly chewy side dish.
Deodeok pickles are made by coating deodeok root in a soy sauce or gochujang-based seasoning, creating a fragrant, pleasantly chewy side dish. They go well with rice, and a small plate makes a nice addition on days when you want something flavorful.
Side dishes · 30 minutes to cook
Nutrition (per 132g serving): 191.5 kcal · protein 4.1g · carbohydrate 30.9g · fat 6.4g · sodium 1647.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If you pound the deodeok too hard, it can become mushy, so work it just until the fibers loosen slightly.
Tips: You can eat it right after seasoning, but letting it sit for about 20 minutes allows the deodeok and seasoning flavors to blend nicely.
Tips: If the deodeok tastes too bitter, soak it in salted water for about 5 minutes, then pat it dry before using.
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Ingredients (1 serving)
- Deodeok (bonnet bellflower root) — 80 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Soy sauce — 1 Tbsp
- Sugar — 1 tsp
- Vinegar — 1 tsp
- Garlic — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp