Seopsansam-beop (Fried Honeyed Deodeok)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- deodeok (mountain bonnet-bellflower root)
- glutinous rice flour
- oil
- honey
Instructions
- Peel raw deodeok, split it, and soak in water until the bitterness leaches out.
- Pound it gently and smooth on a board, then squeeze out the water in a cloth.
- Coat with glutinous rice flour until it holds together.
- Fry in oil and serve dipped in honey.