Deodeok

Codonopsis lanceolata

root

A white root flattened with a rolling pin, brushed with chili paste then grilled (deodeok-gui).

Origin

Korea, China and Japan

Season (United States)

all year round

Preparation

The root is peeled, often under water as its sap is sticky, then flattened; it is sometimes soaked in salted water to soften its bitterness.

Molecules

In small amounts, not counted Fructans (inulin, FOS) · Saponins · Insoluble fibers

Did you know?

It is chewed like tender meat.