Spicy raw deodeok salad (deodeok-saengchae)

Step-by-step cooking

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1. Step 1

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   Allow 45 minutes: about 25 for preparation, 10 for soaking, 5 for dressing and mixing, and 5 for serving. Set out a brush, small knife, food-safe gloves, board, bowl, rolling pin, two food-safe sheets, strainer and clean towels. Buy cultivated edible deodeok (Codonopsis lanceolata), not ginseng, bellflower root or unidentified wild plants. Around 250 g unpeeled should yield 200 g, but check the peeled weight. This salad is raw, so removing all soil matters.

2. Step 2

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   Wash hands and brush the whole roots in water. Discard dirty water, then rinse thoroughly under running water. Trim dry crowns and wiry ends. Wear gloves for the milky sap. Make a shallow lengthwise slit in the brown skin, lift an edge and peel with the small knife, keeping fingers behind the blade. Remove damaged dark areas without shaving away all the white flesh. Rinse every crease again until grit-free; weigh 200 g.

3. Step 3

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   Cut into 5 cm lengths. Split thick roots lengthwise into 2–3 mm slabs. Dissolve ½ teaspoon salt (3 g) in 2 paper cups water (360 ml). Soak the pieces for 10 minutes to moderate bitterness; do not leave overnight. The soaking water and salt will be discarded, not added to the dressing.

4. Step 4

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   Drain, rinse TWICE in fresh water and pat dry with clean towels. Put a few pieces between two food-safe sheets and gently press or roll along the fibers to about 3 mm thickness. Keep the fibers connected; do not mash. Tear lengthwise into 2–3 mm strands and trim to 5 cm. Remove a hard wiry core that will not separate. Old woody roots are unsuitable for this raw salad; pounding harder will not fix them.

5. Step 5

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   Peel, rinse and dry the garlic, then mince the small clove (3 g). Trim the scallion root and wilted leaf; open dirty folds and rinse, shake dry, then finely slice the white and green parts. Use a clean board away from soil and peelings. Measure the vinegar, sugar, chili and soy sauce before mixing.

6. Step 6

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   In a clean bowl stir 1 tablespoon vinegar, 2 level teaspoons sugar, 2 teaspoons gochugaru, 1 teaspoon soy sauce, the garlic and scallion. Stir until sugar dissolves, then rest 3 minutes to hydrate the chili. The dressing should be a loose red paste without dry clumps. Use no soaking brine. Vinegar adds flavor; it does not disinfect dirty roots.

7. Step 7

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   Add all the dried-off RAW strands. With clean utensils or gloves, lift and turn gently for 30–60 seconds until thinly coated. Do not knead or squeeze into a wet lump. If using, add 1 teaspoon sesame oil now and ½ teaspoon sesame seeds for the entire batch. Both are optional; omitting them changes no other quantities or timing. Do not cook.

8. Step 8

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   Divide into two side portions and serve promptly, cool. The strands should bend and tear easily while remaining crisp, with root aroma, mild natural bitterness and tangy chili flavor. There must be no grit or woody core. Cut shorter bites if necessary. Lift the salad out if dressing pools rather than pouring all the liquid onto the plate. Cover and chill the remainder; do not ferment it at room temperature.