Grilled Deodeok and Tofu Salad recipe - ingredients, nutrition and when to eat it
This salad pairs seasoned grilled deodeok with mild tofu and leafy greens for wrapping.
This salad pairs seasoned grilled deodeok with mild tofu and leafy greens for wrapping. Nutty perilla oil dressing balances the root’s gentle bitterness, making it a lovely light lunch or dinner.
Salads & light · 25 minutes to cook
Nutrition (per 257.3g serving): 279.9 kcal · protein 13.3g · carbohydrate 28.6g · fat 13.3g · sodium 818.7mg
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: Don’t pound the deodeok too hard, or it can tear easily. Just pound it enough to loosen the fibers.
Tips: The marinade contains honey, so grill over medium-low to medium heat to keep the outside from burning too quickly.
Tips: Press the tofu well with a paper towel before grilling to remove excess moisture and help keep it from sticking to the pan.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Deodeok (Korean bellflower root) — 80 g
- Tofu — 120 g
- Lettuce — 3 sheet
- Gochujang — 0.5 Tbsp
- Soy sauce — 0.5 Tbsp
- Honey — 0.5 tsp
- Perilla oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Cooking oil — 0.5 tsp