Discover Korean Food 151: Dr. Sook-Ja Yoon’s “Sambaek Cho Deodeok Jorim”
Sambaek Cho Deodeok Jorim is a Codonopsis lanceolata boiled down dish mixed with Saururus chinensis and seasoning sauce. Codonopsis lanceolata is good for lung and stomach but not recommended for people with very low temperature.
[Ingredients & Quantity]
300g Codonopsis lanceolata, 2cups water, 1/4tsp salt
5g Saururus chinensis, 1/2cup water
1/2tsp sesame oil
* Seasoning sauce – 4tbsp soy sauce, 2tbsp refined rice wine, 1tsp sugar, 1/2cup Saururus chinensis, 0.1g salt, 1/8tsp pepper powder, 1/2tsp sesame, 1tbsp starch syrup
[Recipe]
1. Peel the Codonopsis lanceolata and soak in water for 10 minutes.
2. Cut the Codonopsis lanceolata into 4cm long.
3. Boil the Saururus chinensis for 10 minutes; drain.
4. Boil down the Saururus chinensis water, seasoning sauce and water for 20 minutes.
5. Add the sesame oil when the soup is about 2tbsp full.
[TIP]
* Codonopsis lanceolata can be used for various dishes such as grill, pickle, honey syrup, etc.
Dr. Sook-Ja Yoon is the foremost authority in the Korean Culinary Arts. Her institute, the Institute of Traditional Korean Food, located in front of the beautiful Chandeok Palace of Jongno-gu district, is a professional research organisation established and devoted to the research, development, popularisation and globalisation of traditional Korean food. It was founded in 1998 with the headquarters in the Ulchiro area of Seoul but then moved on the 8th of November 2001 to the current location. 
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