Deodeok?

Home Forums Recipe requests Deodeok?

This topic contains 6 replies, has 6 voices, and was last updated by  Zenkimchi 5 months ago.

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  • #49441

    Casey
    Participant

    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

    #53532

    powerplantop
    Participant

    Is this what they looked like?

    http://www.maangchi.com/ingredients/rice-cake

    #53533

    Maangchi
    Keymaster

    Deodeok(더덕) is “Codonopsis lanceolata” (I don’t know how to pronounce it though. ^^ )

    http://en.wikipedia.org/wiki/Codonopsis_lanceolata

    I found the recipe for you on the internet.

    The recipe provider calls this “todok”! lol

    I will post mine later.

    http://keyingredient.com/recipes/616/broiled-todok-todok-kui/

    #53534

    sirdanilot
    Member

    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.

    #53535

    Casey
    Participant

    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.

    #53536

    another_adam
    Participant

    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…

    #58969

    Zenkimchi
    Participant

    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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