Deodeok Root and Cucumber Gochujang Muchim (4 Servings)

Wash hands, wash and peel commercially sold edible deodeok, and rinse cucumber and scallions.

Slice cucumber into 3–4 mm half-moons, salt for about 5 minutes, rinse briefly and drain well.

Cut deodeok into 4–5 cm lengths, shred along the grain, and chop scallions.

Combine gochujang, chili flakes, vinegar, sugar and garlic into a dressing.

Toss cucumber and deodeok with dressing, then add scallions, sesame oil and seeds.

Serve immediately on a clean plate; cover and refrigerate any leftovers at 4°C or below.