Korean cooking forum topics:
Or maybe toduk? I had this grilled at restaurant and would love to make it at home, but I don’t even know what it looks like unprepared at the store. It would be really awesome if you made it. :D
Deodeok(더덕) is “Codonopsis lanceolata” (I don’t know how to pronounce it though. ^^ )
I found the recipe for you on the internet.
The recipe provider calls this “todok”! lol
I will post mine later.
Wow that sounds really exotic: this plant doesn’t even have an English name, and there seems to be absolutely no equivalent to it at all. I wonder how it would taste… I am always curious about unknown stuff.
Yay. It tastes really meaty. I had it at Hangawi in NYC. It was excellent. I would love to make it at home and experiment with it.
The English name I’ve usually seen it sold under is “bellflower”, but that can be ambiguous, because doraji is also a kind of bellflower. Deodeok is a little bit, um, more fibrous and stronger tasting, slightly ginseng-ish even, maybe. So, I wouldn’t trust the label “bellflower” without looking at the Korean to see whether it’s actually deodeok or doraji…
To me Deodeok tastes like a mix between carrot and horseradish. I love it! I’ve cooked with it a bit. One time we candied some and used it as a garnish for Makkolli Cheese Tarts.
It looks like a small root, similar to ginseng. Or a tiny horseradish. It’s in season around February to late spring. Honestly, I don’t see much of it about, and it doesn’t seem like the average household cooks it much. It’s a restaurant ingredient. In Gangwon province it’s grown more commercially and is more common.
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