Aromatic Deodeok Salad Recipe
Chef Jeong Mi-kyung’s Authentic Deodeok Salad Golden Recipe
Hello! Strength comes from good food. Today, we’re making a fragrant ‘Deodeok Salad’ bursting with spring flavors. We’ll share Chef Jeong Mi-kyung’s secret recipe, featured on ‘The Best Cooking Secrets,’ to create a special deodeok salad that will awaken your appetite. Enjoy the perfect harmony of slightly bitter and sweet flavors that makes this deodeok salad a delightful addition to your table!
Main Ingredients
- Deodeok 150g
- Scallion 1 stalk
- Sesame seeds, a pinch (for garnish)
Seasoning Ingredients
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1.5 Tbsp
- Fine Gochugaru 0.5 Tbsp
- Vinegar 3 Tbsp (if using double-strength vinegar, use 1.5 Tbsp)
- Sugar 1 Tbsp
- Oligosaccharide 1 Tbsp
- Minced scallion 1 Tbsp (white parts preferred)
- Minced garlic 0.5 Tbsp
- Minced ginger, a little
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1.5 Tbsp
- Fine Gochugaru 0.5 Tbsp
- Vinegar 3 Tbsp (if using double-strength vinegar, use 1.5 Tbsp)
- Sugar 1 Tbsp
- Oligosaccharide 1 Tbsp
- Minced scallion 1 Tbsp (white parts preferred)
- Minced garlic 0.5 Tbsp
- Minced ginger, a little
Cooking Instructions
Step 1
First, let’s prepare the deodeok. The method can vary depending on the size of your deodeok. If you have large deodeok like mine, peel it thoroughly with a vegetable peeler. Then, slice it diagonally into bite-sized pieces and cut each piece in half. If you have thin and small deodeok, you can use them whole without peeling.
Step 2
Rinse the prepared deodeok gently in cold water. This helps to reduce its slightly bitter taste while enhancing its fresh aroma. Deodeok eaten raw offers a more vibrant flavor compared to when grilled.
Step 3
Let’s start making the delicious seasoning. Using a mix of regular and fine gochugaru will give your deodeok salad a more appealing color and a pleasant texture. First, add the gochugaru to the deodeok and toss lightly to coat it with color.
Step 4
Next, prepare the sugar, minced garlic, and minced scallions. It’s best to use the white parts of the scallions as they add sweetness and aroma. The white parts have less fibrous material, which helps prevent the seasoning from becoming too watery.
Step 5
Add these seasoning ingredients to the deodeok and mix them thoroughly. It’s important to gently combine everything so that the deodeok is evenly coated with the seasoning.
Step 6
Now it’s time to add the core components of the dressing: gochujang, oligosaccharide, and vinegar. If you are using double-strength vinegar, reduce the amount to 1.5 Tbsp. Salads can easily become watery from vinegar, so it’s crucial to adjust the consistency properly.
Step 7
Add the prepared gochujang, oligosaccharide, and vinegar to the deodeok and mix carefully once more. You’ll feel the spicy and sweet seasoning adhering perfectly to the deodeok. The rich red color from the gochujang creates an even more appetizing appearance.
Step 8
Finally, add the thinly sliced scallions and sprinkle with sesame seeds to finish. Toss everything gently one last time. This completes your perfect deodeok salad, full of fragrant aroma and crispiness. Enjoy this delightful dish, especially when you need a little something special!
