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Roasted Turnips Dduk

Posted by Alana on

Cookbook Club – The Red Rooster Cookbook

For June’s Cookbook Club, we used Marcus Samuelsson’s The Red Rooster Cookbook: The Story of Food and Hustle in Harlem. I made the Roasted Turnips Dduk. Go to my Cookbook Club site for a taste of all the southern comfort food with Samuelsson’s multicultural twist. For now – my dish!

Turnips don’t seem to make appearances in very many dishes, which I think is a shame because I quite enjoy them. So this dish caught my eye, as I’d love to add some turnip preparations to my repertoire. It also uses dduk (Korean rice cakes), which I had for the first time in one of the dishes at our Chinese New Year Cookbook Club party, and absolutely adored its chewiness and ability to absorb flavor. Plus I’ll admit I was looking for something that would be quick and easy to make for the party, since I was returning from a trip that morning.

I peeled and cut the turnips into 1/2 inch wedges, then mixed them with olive oil, minced garlic, gochujang (Korean hot pepper paste), and miso.

Red Rooster roasted turnips dduk turnip seasoning

I roasted the turnips at 400 degrees F for 20 minutes.

Red Rooster roasted turnips dduk turnip roasting

I sautéed the rice cakes in olive oil for 4 minutes.

Red Rooster roasted turnips dduk saute

Then I stirred in the turnips, green onion, soy sauce, and honey, and cooked for another few minutes.

Red Rooster roasted turnips dduk sauce

As easy as that, the roasted turnips dduk was done and ready to serve!

Red Rooster roasted turnips dduk

I will definitely be making this dish again. I loved the texture of the softer turnips and chewier dduk, and they came together really well in the spicy sweet sauce. I tasted the dish before I brought it to the Cookbook Club, and then had a hard time stopping myself from eating it all.