Seasoned Deodeok Root with Perilla Seed Powder recipe - ingredients, nutrition and when to eat it
This side dish combines the fragrant, pleasantly bitter flavor of deodeok root with the nuttiness of perilla seed powder.
This side dish combines the fragrant, pleasantly bitter flavor of deodeok root with the nuttiness of perilla seed powder. It pairs well with rice and is especially suited to a light lunch or dinner in spring or fall.
Vegetables · 15 minutes to cook
Nutrition (per 141g serving): 227.1 kcal · protein 6g · carbohydrate 31.3g · fat 9.8g · sodium 401.7mg
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: Pound the deodeok root only enough to loosen its fibers, as pounding too firmly can make it mushy.
Tips: Add the perilla seed powder just before mixing to preserve its nutty aroma.
Tips: If the deodeok root tastes too bitter, soak it in cold water for about 5 minutes, then pat it dry before using.
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Ingredients (1 serving)
- Deodeok root (Korean bonnet bellflower root) — 100 g
- Perilla seed powder — 2 Tbsp
- Vinegar — 2 tsp
- Soy sauce — 1 tsp
- Garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Sugar — 1 tsp
- Sesame seeds — 1 tsp