Deodeokjangajji || Pickled Deodeok, 더덕짱아찌 Leave a comment

Deodeokjangajji is a Korean side dish made by pickling deodeok, a type of mountain vegetable. It’s known for its unique bitter taste and crunchy texture.

Ingredients:

• 200g deodeok (Korean mountain bellflower)
• 1 cup doenjang (fermented soybean paste)
• 1 green onion
• 2 cloves garlic
• 1/2 teaspoon sesame seeds
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• A few dried red peppers

Instructions:

1. Prepare the Deodeok:
   • Peel the deodeok and rinse it in water to remove any bitterness.
   • Pound the deodeok with a mallet to flatten it. Be careful not to pound it too much, as it may lose its flavor.
   • Dry the flattened deodeok on a sieve or colander until it’s slightly dry.
2. Ferment with Doenjang:
   • Place the dried deodeok in a container and cover it with a layer of doenjang.
   • Cover the container and let it ferment in a cool, dark place for a few days or weeks. The longer you ferment it, the more flavorful it will become.
3. Season:
   • Once the deodeok has fermented, remove it from the doenjang and rinse off any excess paste.
   • Tear the deodeok into bite-sized pieces.
   • In a bowl, combine the deodeok with chopped green onion, minced garlic, sesame seeds, sugar, sesame oil, and crushed red peppers. Mix well.

Tips:

• Deodeok: A type of mountain vegetable with a slightly bitter taste.
• Doenjang: A fermented soybean paste, a staple in Korean cuisine.
• Fermentation: The process of converting sugar into alcohol by the action of yeast.