Culinary Korea The roots of
Codonopsis lanceolata,
deodeok () in Korean, are used in
Korean cuisine. They are eaten both fresh and cooked. The plant's roots have been described as having similar texture to
celery root, though the flavor is different. Grilled
deodeok marinated in
gochujang, called
deodeok-gui (), is served as a vegetarian main dish.
Deodeok can be pan-fried as
jeon, pickled as
kimchi, or used in
fusion dishes such as salads. They can also be made into alcohol, called
deodeokju (), traditionally home-brewed and used for medicinal purposes.
Deodeok is also known as
sasam () which means 'sand ginseng', a herb also used in
traditional Korean medicine. File:Deodeok (Codonopsis lanceolata).jpg|Washed and peeled
deodeok File:Deodeok (Codonopsis lanceolata) gui.jpg|
Deodeok-gui (grilled
deodeok) File:Deodeok yuja salad.jpg|
Deodeok salad with
yuja dressing File:Deodeok kimchi (Codonopsis lanceolata).jpg|
Deodeok-kimchi Medicinal Codonopsis lanceolata is used in Korean and
Chinese traditional medicine, as have several other plants in the same genus, likely due to varying concentrations of
polyacetylenes,
phenylpropanoids,
alkaloids,
triterpenoids and
polysaccharides in the plants' roots.
Codonopsis lanceolata in particular has been used to treat
bronchitis,
asthma, cough,
tuberculosis,
dyspepsia and
psychoneurosis. It has also been thought to have anti-cancer properties. == Etymology ==