Deodeok Jangajji (Pickled Deodeok Root) with Gochujang
A special side dish made by tossing cleaned seasonal deodeok root in a sweet and spicy gochujang sauce and letting it age.
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 →
Seasonal deodeok is briefly blanched to reduce its sticky sap and make peeling easier, then tossed in a sweet and spicy gochujang sauce. Aromatic vegetables are kept to a minimum to let its unique aroma shine. You can eat it right after tossing or grill it after it ages.
- Servings
- about 8–10 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Deodeok (lance asiabell root)1 kg (before cleaning)
Seasoning
- Gochujang (Korean red chili paste)1 cup
- Brewed soy sauce (yangjo-ganjang) (or gin)1/3 cup
- Gochugaru (Korean chili flakes)2/3 cup
- Corn syrup (mulyeot)1 cup
- Minced garlic2 tbsp
- Blanching briefly in rolling boiling water for about 20 seconds, or pouring rolling boiling water over it and leaving it for about 1 minute before rinsing in cold water, produces less sticky white sap and makes the skin peel off easily.
- Starting with 1 kg of deodeok before cleaning, trimming the root crowns and peeling the skin yields about 800 g.
Steps
There is a lot of dirt on deodeok,
so first wash it clean under running water.
Deodeok secretes a lot of sticky white sap, but blanching it reduces the sap
and makes peeling much easier.
Blanch briefly in rolling boiling water for about 20 seconds,
or pour rolling boiling water into the bowl with the deodeok and let it sit for about 1 minute,
then rinse in cold water to remove the heat and drain roughly in a colander.
Now to prepare the roots.
First cut off the root crowns at the top, then peel the skin by turning the root with a knife.
The weight of the deodeok cleaned like this is 800 g.
Slice into a suitable thickness, flatten by rolling with a rolling pin or bottle, and then shred into bite-size pieces.
Add all the seasoning ingredients to the shredded deodeok and mix thoroughly.
Transfer to an airtight container, press down firmly, and store in the refrigerator;
you can start eating it from the next day.
Ppunwife's tips
- You should use minimal aromatic vegetables (garlic) so that you can enjoy deodeok without overpowering its fragrance.
- Right before eating, you can also toss it with a very small amount of toasted sesame oil and tangy vinegar. Sautéing it briefly in oil will give it the taste of grilled deodeok.
FAQ
Is there a secret trick to peeling deodeok root easily?
Blanching it briefly in boiling water for about 20 seconds, or pouring boiling water over it and letting it sit for 1 minute before rinsing in cold water, reduces the sap and helps the skin peel off easily.
When can I start eating the finished deodeok jangajji?
You can enjoy it right after tossing, or store it in an airtight container in the refrigerator and eat it from the next day once it has aged.
Why aren't many other aromatic vegetables added to the seasoning?
The use of aromatic vegetables like minced garlic is kept to an absolute minimum so as not to overpower the natural aromatic flavor of deodeok.
Are there any tips to enjoy it other than as a basic jangajji?
Right before serving, you can lightly toss it with a touch of toasted sesame oil and vinegar, or lightly sear it in an oiled pan to enjoy it like grilled deodeok.
