Aromatic Grilled Deodeok: A Healthy Delicacy for Everyone
Sumi’s Side Dishes: Grandpa Special! Fragrant Deodeok Bulgogi Recipe
Introducing Deodeok Bulgogi, a dish renowned for its fragrant aroma and chewy texture. In recent times, more and more men have shown interest in cooking, often inspired by shows like ‘Sumi’s Side Dishes.’ The ‘Grandpa Special’ episode featuring this Deodeok Bulgogi was particularly popular for its simple yet delicious recipe. Today, we’ll guide you through making this delightful dish at home. It’s perfect as a side for rice or as a delectable appetizer!
Main Ingredients
- 5 prepared deodeok roots
- Salt, a pinch (for preparation)
- Cooking oil or sesame oil, a little (for grilling)
- 1/2 stalk green onion, chopped (for garnish)
Deodeok Bulgogi Sauce
- 1 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp maesil-cheong (plum extract) for sweetness and gloss
- 1/2 Tbsp soy sauce
- 1 Tbsp honey (or corn syrup)
- 1 Tbsp sesame oil
- 1 Tbsp water (to adjust sauce consistency)
- 1 Tbsp toasted sesame seeds (for nutty flavor)
- 1 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp maesil-cheong (plum extract) for sweetness and gloss
- 1/2 Tbsp soy sauce
- 1 Tbsp honey (or corn syrup)
- 1 Tbsp sesame oil
- 1 Tbsp water (to adjust sauce consistency)
- 1 Tbsp toasted sesame seeds (for nutty flavor)
Cooking Instructions
Step 1
First, let’s prepare the deodeok. Gently wash off any soil under running water. Use a peeler or a knife to thinly peel the skin off the deodeok roots. Once peeled, soak the deodeok in water with a pinch of coarse salt for about 10 minutes. This step helps to reduce any bitterness and enhances the natural flavor and tenderizes the roots.
Step 2
Now, let’s make the delicious sauce! In a bowl, combine minced garlic, gochujang, maesil-cheong, soy sauce, honey, sesame oil, water, and toasted sesame seeds. Mix thoroughly until well combined and no lumps remain. Adjust the sauce consistency with a little more water if needed. Pat the deodeok dry, then carefully make shallow slits along the length of the deodeok using the back of a knife or a knife tip. This technique helps the sauce to penetrate better and results in a more tender texture. Be careful not to press too hard, as this can cause the deodeok to break apart.
Step 3
Gently spread the prepared sauce evenly over the deodeok. Avoid using too much sauce, as it can burn easily. Heat a frying pan over medium-low heat with a little cooking oil or sesame oil. Place the sauced deodeok in the pan and grill slowly over low heat. It’s crucial to manage the heat carefully to prevent burning. Flip the deodeok occasionally and grill until it turns a nice golden brown. Slow grilling over low heat allows the deodeok’s natural fragrance to develop fully and ensures it cooks through evenly.
Step 4
Line the frying pan with aluminum foil. Spread a little extra sauce onto the foil, then place the grilled deodeok back onto the foil-covered pan. Briefly grill it again. This step helps to intensify the sauce flavor and keeps the deodeok moist. Transfer the grilled deodeok to a serving plate. Garnish with finely chopped green onions for a beautiful finish. Your fragrant and delicious Deodeok Bulgogi is ready! Enjoy it with a warm bowl of rice or as a perfect accompaniment to a cold makgeolli (Korean rice wine).
