Deep-Fried Deodeok (Codonopsis) recipe - ingredients, nutrition and when to eat it
This dish features deodeok root coated in a thin batter and fried until crisp. Its fragrant, pleasantly bitter flavor comes through alongside the rich taste of…
This dish features deodeok root coated in a thin batter and fried until crisp. Its fragrant, pleasantly bitter flavor comes through alongside the rich taste of the fried coating. It makes a distinctive side dish when you want something different on the table.
Side dishes · 25 minutes to cook
Nutrition (per 561.5g serving): 3594.6 kcal · protein 4.4g · carbohydrate 46.4g · fat 368.3g · sodium 505.8mg
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: Pounding deodeok too hard can break apart its fibers, so give it just two or three gentle taps.
Tips: Mix the batter briefly with cold water to help it fry up crisp.
Tips: If the oil isn’t hot enough, the batter can absorb too much oil. Add the deodeok in small batches to keep the temperature steady.
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Ingredients (1 serving)
- Deodeok (Codonopsis root) — 100 g
- All-purpose flour — 3 Tbsp
- Potato starch — 1 Tbsp
- Cold water — 4 Tbsp
- Cooking oil — 400 ml
- Salt — 0.3 tsp