Fried Deodeok Roots Coated in Green Tea and Prickly Pear Rice Flour (Seopsansam)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Peel the deodeok roots, slice 0.3cm thick, soak in salt water to remove the bitterness, then transfer to a cotton cloth and flatten thin by rolling with a rolling pin or pounding.
2. Mix the glutinous rice flour with salt and sift.
3. Divide step 2 into thirds and mix green tea powder into one and prickly pear powder into another.
4. Add the deodeok to each mixture in step 3 and press firmly on the front and back to coat with the glutinous rice flour.
5. Fry twice in 170C oil, drain the oil, and sprinkle lightly with sugar while hot.
6. Serve with honey for dipping.