Aromatic Deodeok Salad & Grilled Deodeok Recipe
Aromatic Deodeok Salad & Grilled Deodeok Recipe
How to Make Grilled Deodeok: Master the Deodeok Salad Seasoning Recipe!
Making delicious grilled deodeok is incredibly easy once you know the perfect seasoning recipe. Enjoy this fragrant deodeok as a delightful side dish that stimulates your appetite!
Ingredients- Peeled deodeok 500g
- Gochujang (Korean chili paste) 4 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Minced garlic 1 Tbsp
- Soy sauce 2 Tbsp
- Sugar 2 Tbsp
- Sesame oil 1 Tbsp
- Sesame seeds a little
Cooking Instructions
Step 1
First, thoroughly wash the deodeok. Even though you’ll be peeling it, it’s good to rinse off any surface dirt first. Deodeok has crevices where dirt can get trapped, so using a brush to scrub it clean is highly recommended.
Step 2
Now, let’s peel the deodeok. Instead of pulling the skin off forcefully, gently insert the tip of a knife between the skin and the flesh. Imagine you’re peeling a fruit by twisting; carefully run the knife around the deodeok to lift and remove the skin. (For detailed tips on how to peel deodeok, please refer to this blog post: https://blog.naver.com/aspasia2/222159413839)
Step 3
Once the skin is removed, slice the deodeok according to your intended use. Since we’re making grilled deodeok today, I’m slicing them lengthwise, either in half or into thirds if they are thick. If you were making deodeok salad, you would slice them thinly multiple times, similar to how you’d prepare balloon flower roots (doraji).
Step 4
For a more tender texture, lightly pound the sliced deodeok with the back of a knife or a mallet. Be gentle; hitting too hard can cause them to break. Treat them softly, as if handling a baby, or gently press down with the mallet. If you plan to grill them immediately, extensive pounding isn’t necessary. Grilling them over low heat will slightly reduce their crispness, making them naturally softer.
Step 5
Let’s prepare the seasoning. Since we’ll be coating the deodeok with this mixture, it’s convenient to make the sauce in a large bowl. Combine 4 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp minced garlic, 2 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp sesame oil, and a pinch of sesame seeds. Mix them well with a spoon or spatula until fully combined.
Step 6
Add the prepared deodeok to the bowl with the seasoning. Gently toss everything together, ensuring the seasoning coats each piece of deodeok evenly. I personally love enjoying deodeok this way – the rich deodeok aroma and satisfying crunch are wonderful!
Step 7
Today, we’re making grilled deodeok with this seasoned mixture. Heat a frying pan over low heat and add a little perilla oil (or cooking oil). Place the seasoned deodeok in the pan and grill over low heat. Avoid high heat, as it will only burn the seasoning. Grilling over low heat is crucial for perfect results.
Step 8
Grill until lightly browned and slightly caramelized, being careful not to burn them. You’ll have delicious grilled deodeok ready in no time!
