Deodeok?

Is this what they looked like?

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

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/

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.

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.