Spicy and Sweet Minari and Deodeok Salad
Spicy and Sweet Minari and Deodeok Salad
A Versatile Spicy Sauce to Cut Through Richness During Lunar New Year, Paired with Minari and Deodeok Salad!
This is the only spicy sauce you’ll ever need! It’s perfect for everything from stir-fried dried squid to various vegetable salads. It’s a truly all-purpose sauce that works wonderfully for any spicy salad. If you want to make a vinegared salad (cho-muchim), just add vinegar to this sauce, and it becomes a super versatile dressing!
Honestly, the way I use this sauce the most is when eating meat. I toss lettuce, chicory, perilla leaves, and any other greens I have on hand with this sauce, and it’s a much better pairing with grilled meats than a simple scallion salad.
Today, I’ll show you how to make a deodeok (Korean bellflower root) salad using this amazing sauce. Deodeok has a wonderful texture, but it’s often cooked by grilling or pickling, which can remove its unique crispness. If you make the sauce ahead of time and toss it just before serving, it’s incredibly delicious. It makes a great side dish and is also perfect for entertaining guests. Now, let’s get started with the all-purpose spicy sauce!
Deodeok Salad Ingredients- 4 roots of deodeok (Korean bellflower root)
- 1/4 onion
- 1/2 green bell pepper
- 4-5 stalks of minari (water parsley)
- 20g carrot
- 1/3 cucumber
- 3 leaves of chicory
- 1 chili pepper (optional, for adjustable spiciness)
All-Purpose Spicy Sauce- 100g coarse gochugaru (Korean chili flakes)
- 20g fine gochugaru (Korean chili flakes)
- 20g dried chili peppers (about 5-6, adjust to taste)
- 50g onion
- 50g Korean radish (mu)
- 70g soup soy sauce (guk-ganjang)
- 40g anchovy sauce (myeolchi-aekjeot)
- 140g sugar (adjust to taste)
- 50g minced garlic
- 20g minced ginger
- 100g canned pineapple (with juice)
- 100g coarse gochugaru (Korean chili flakes)
- 20g fine gochugaru (Korean chili flakes)
- 20g dried chili peppers (about 5-6, adjust to taste)
- 50g onion
- 50g Korean radish (mu)
- 70g soup soy sauce (guk-ganjang)
- 40g anchovy sauce (myeolchi-aekjeot)
- 140g sugar (adjust to taste)
- 50g minced garlic
- 20g minced ginger
- 100g canned pineapple (with juice)
Cooking Instructions
Step 1
For the All-Purpose Spicy Sauce: First, in a blender or food processor, combine the garlic, ginger, canned pineapple (including the juice), onion, and Korean radish. Blend until very smooth. The pineapple juice will add a wonderful depth of flavor and tenderize the sauce. Set aside the blended ingredients and measure out the remaining sauce ingredients (gochugaru, soy sauce, fish sauce, sugar, etc.).
Step 2
Combine all the measured sauce ingredients in a large bowl. Stir well until the sugar is completely dissolved. Once thoroughly mixed, transfer the sauce to an airtight container and store it in the refrigerator. While it can be used immediately, allowing it to rest will enhance its flavor.
Step 3
For the best flavor! It’s highly recommended to let the prepared all-purpose spicy sauce mature in the refrigerator for at least one day before using it. As it sits, the flavors will meld together, creating a richer and more complex taste.
Step 4
Preparing the deodeok: Wash the deodeok thoroughly. Use a mallet or the back of a knife to gently pound the deodeok until it’s flattened. Then, tear it into bite-sized strips by hand. You can scrape off the tough outer skin with a knife for a cleaner preparation.
Step 5
Prepare the other vegetables: Thinly slice the green bell pepper after removing the seeds. Cut the chicory into roughly 4-5 cm lengths.
Step 6
Feel free to add other vegetables you have on hand! I’ve prepared minari, carrot, cucumber, onion, and a chili pepper for a bit of heat and color. Wash all vegetables and julienne them thinly to maintain a crisp texture. (Tip: Adding some shredded red cabbage will enhance both the color and texture.)
Step 7
Time to mix everything together! In a large bowl, combine the prepared deodeok and all the sliced vegetables. Add a generous amount of the pre-made and aged all-purpose spicy sauce. Gently toss everything together to ensure the sauce evenly coats all the ingredients, being careful not to mash the vegetables. The key is to mix gently but thoroughly.
Step 8
Plate the delicious deodeok salad: Arrange the mixed deodeok salad attractively on a serving plate. Pile it high and shape it nicely for a visually appealing presentation.
Step 9
Add the finishing touch: Sprinkle toasted sesame seeds generously over the salad for an extra layer of flavor and aroma. The nutty sesame seeds will elevate the taste of the deodeok salad.
Step 10
A pro tip for serving guests: For an elegant presentation, line the serving plate with fresh sprouts or chicory before placing the dressed deodeok salad on top. This creates a beautiful and sophisticated look. Enjoy your delightful deodeok salad with minari, made with love! ^^
