1
Trim both ends of the deodeok, and clean the skin and root area using a knife or peeler.
Seasoned Deodeok
A recipe for seasoned deodeok that adds a special sauce to fragrant and crunchy deodeok.
KoreanSide Dish
📝 9 steps
What You'll Need
Deodeok400g
Dark soy sauce1.5 tbsp (for seasoning oil) + 1 tbsp (for sauce)
Sesame oil1 tbsp (for seasoning oil) + 1 tbsp (for sauce)
Chives3 stalks
Fine red chili powder1 tbsp
Gochujang (red chili paste)3 tbsp
Plum extract1 tbsp
Minced garlic0.5 tbsp
Vinegar0.5 tbsp
Honey2 tbsp
Sesame seeds1 tbsp
Instructions
2
Cut the cleaned deodeok into bite-sized thicknesses, halve them, then cut them in half again; use a mallet to press and flatten them gently without crushing.
3
Mix dark soy sauce and sesame oil in a bowl to make a seasoning oil, and apply it evenly to the deodeok using disposable gloves.
4
Place the oiled deodeok in a pan, sauté briefly, then pour onto a plate to cool.
5
Halve the chives and chop them finely.
6
In a bowl, combine fine red chili powder, gochujang, plum extract, dark soy sauce, minced garlic, honey, sesame oil, vinegar, and sesame seeds to make the sauce.
7
Mix some of the chopped chives into the sauce.
8
Add the cooled deodeok to the sauce and mix evenly.
9
Place on a plate and finish by sprinkling with the remaining chives and some peanut powder.