Side Dishes

Deodeok & Young Cabbage Geotjeori

Name: Deodeok & Young Cabbage Geotjeori
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 50 g Young napa cabbage (eolgari); 20 g Deodeok root; 3 g Sand lance fish sauce (kkanari-aekjeot); 1.7 g Gochugaru (Korean chili flakes); 1 g Toasted sesame salt; 2.5 g Green onion, minced; 1.25 g Minced garlic; 0.65 g Minced ginger; 0.5 g Salt; 3 g Soup soy sauce (guk-ganjang); 10 g Water

더덕얼갈이겉절이

Freshly tossed kimchi of young napa cabbage (eolgari) and deodeok root in a chili, garlic and sand lance sauce dressing. Making the seasoning paste ahead and resting it overnight improves the flavor; you can also freeze a batch to save time.

🇰🇷 A twist on Baechu Kimchi — see the classic napa cabbage kimchi recipe →

📝 Step-by-Step Instructions

Wash the cabbage and tear it into bite-sized pieces.

Deodeok & Young Cabbage Geotjeori — step 1

Peel the deodeok.

Deodeok & Young Cabbage Geotjeori — step 2

Cut the deodeok into thick strips and soak in salted water.

Deodeok & Young Cabbage Geotjeori — step 3

Mix all the seasoning paste ingredients.

Deodeok & Young Cabbage Geotjeori — step 4

Drain the deodeok and pat dry.

Deodeok & Young Cabbage Geotjeori — step 5

Toss the deodeok and cabbage gently with the seasoning paste.

Deodeok & Young Cabbage Geotjeori — step 6

📊 Nutrition Facts (per serving)

35.5Calories (kcal)

4.6 gCarbs

2.6 gProtein

1.3 gFat

448.4 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.