Reply To: Deodeok?

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.