Fragrant Deodeok Muchim (Seasoned Deodeok Root)
A fragrant side dish of tenderly pounded deodeok tossed gently in a sweet, sour, and spicy seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish pounds deodeok with a rolling pin and shreds it until tender, then tosses it in a spicy-sweet gochujang seasoning to bring out its distinctive fragrance and crisp texture. If the bitterness is too strong, soaking it in light salt water removes it easily. The prepped deodeok is also wonderful dipped in batter and pan-fried as jeon.
- Servings
- about 3–4 servingsOriginal: 2 plates
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Deodeok (lance asiabell root)200 g
- Scallions (jjokpa)10
Seasoning
- Gochujang (Korean red chili paste)1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Vinegar1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame oilas needed
- Toasted sesame seedsas needed
Deodeok jeon ingredients
- Deodeok (lance asiabell root)100 g
Deodeok jeon batter
- Korean pancake mix (buchim-garu)1/2 cup
- Water1/2 cup
- Egg yolk1
- If the bitterness of the deodeok is too strong, soak it in light salt water (at a ratio of 1 tbsp salt to 2 cups water) for over 30 minutes to draw out the bitterness before cooking.
- I also prepared scallions, but you can omit them if you do not have any.
Steps
Wash the deodeok in water to remove dirt and clean it.
When you peel the skin, a sticky sap comes out, so this prevents dirt from getting onto the white flesh.
Use a knife to peel away the skin by turning it along the grain.
Once all the skin is peeled, rinse it once in water and drain the moisture.
Tenderize the peeled deodeok by rolling it with a rolling pin or tapping it lightly.
If the deodeok is large, cut it into 2-3 pieces before rolling.
Here is the prepped deodeok. If you plan to pan-grill it, use it as is...
Since we are making muchim, it is good to shred it into bite-sized thicknesses.
If the bitterness of the deodeok is too strong, soak it in light salt water (at a ratio of 1 tbsp salt to 2 cups water)
for over 30 minutes to draw out the bitterness before cooking.
I also prepared scallions, but you can omit them if you do not have any. Cut them into 3-4 sections the same length as the deodeok.
Add all seasoning ingredients and mix well.
Add the deodeok, scallions, and seasoning...
Toss gently until well coated.
Adjust the amount of vinegar or corn syrup to your taste.
Coat the deodeok that has gone through step 4 in the batter and pan-fry in a skillet.
It is delicious pan-fried, and also great coated in batter and deep-fried until crispy.
Ppunwife's tips
- Because sticky sap emerges when you peel deodeok, wash off the dirt in water first before prepping so soil does not get onto the white flesh.
- Adjust the amount of vinegar or corn syrup to your taste.
FAQ
What should I do if the bitterness of the deodeok is too strong?
You can reduce the bitterness by soaking it for over 30 minutes in light salt water made with a ratio of 1 tbsp salt to 2 cups water.
Is there anything to keep in mind when peeling deodeok skin?
Because sticky sap comes out when peeling, rinse away the dirt thoroughly first so it does not get onto the white flesh, then peel the skin around in strips.
What if I do not have scallions for the muchim?
Scallions are not an essential ingredient, so it is completely fine to omit them if you do not have any.
How do you make the batter for deodeok jeon?
For 100 g of deodeok, mix half a cup of Korean pancake mix, half a cup of water, and 1 egg yolk to make the batter.
