Spicy and Sweet Gochujang Grilled Deodeok
Gochujang Grilled Deodeok: A Delicious and Elegant Side Dish for Lunchboxes
This Gochujang Grilled Deodeok is easy to make, boasts an elegant appearance, and offers a delightful taste. The aromatic deodeok combined with the spicy and sweet marinade creates a dish that’s truly addictive with rice. It’s highly recommended as a special side dish for your lunchbox or as an accompaniment to any meal, adding a touch of sophistication.
Main Ingredients
- 5 roots of Deodeok (Korean asparagus root)
Marinade Ingredients
- 1 Tbsp perilla oil (for deodeok seasoning)
- 1 Tbsp soy sauce (for deodeok seasoning)
- 1 Tbsp Gochujang (Korean chili paste) (for marinade)
- 1 Tbsp plum extract (for marinade)
- A little minced garlic (for marinade)
- 2 Tbsp perilla oil (for grilling)
- A little sesame seeds (for garnish)
- A little black sesame seeds (for garnish)
- 1 Tbsp perilla oil (for deodeok seasoning)
- 1 Tbsp soy sauce (for deodeok seasoning)
- 1 Tbsp Gochujang (Korean chili paste) (for marinade)
- 1 Tbsp plum extract (for marinade)
- A little minced garlic (for marinade)
- 2 Tbsp perilla oil (for grilling)
- A little sesame seeds (for garnish)
- A little black sesame seeds (for garnish)
Cooking Instructions
Step 1
First, wash the fresh deodeok thoroughly under running water. Carefully peel the skin using a knife. Be cautious as deodeok can be slippery when peeling.
Step 2
Rinse the peeled deodeok again under running water and pat it dry. Place it on a cutting board. Using the tip of the knife, make a long slit down the middle of the thicker part of the deodeok, almost cutting it in half but leaving the ends slightly attached.
Step 3
Place the deodeok, cut-side up, on the cutting board. Gently pound the deodeok with the back of a knife or a meat tenderizer. Avoid pounding too hard, as this can break the deodeok. Gently tap it to soften the fibers, which will help it absorb the marinade better.
Step 4
In a small bowl, combine 1 Tbsp of perilla oil and 1 Tbsp of soy sauce to create a ‘seasoning oil’. This oil helps to remove any gamey odor from the deodeok and adds flavor.
Step 5
Brush this seasoning oil evenly over both sides of the deodeok. Use your hands or a pastry brush to ensure thorough coverage.
Step 6
In another small bowl, mix 1 Tbsp of gochujang, 1 Tbsp of plum extract, and a little minced garlic to make the gochujang marinade. Spread this marinade evenly over both sides of the deodeok that have already been seasoned with the oil. Ensure the marinade coats the deodeok completely for the best flavor when grilled.
Step 7
Heat a non-stick pan over medium-low heat and add 2 Tbsp of perilla oil for grilling. Ensure the pan doesn’t overheat.
Step 8
Carefully place the marinated deodeok into the heated pan. It’s crucial to cook over medium-low heat to prevent the marinade from burning. High heat will cause the outside to scorch before the inside is cooked.
Step 9
Once one side of the deodeok is lightly browned, flip it over and cook the other side until it’s beautifully grilled. Continue cooking until both sides have a delicious golden-brown color and the distinct aroma of deodeok is released. The goal is a slightly crispy exterior with a tender, juicy interior.
Step 10
Arrange the perfectly grilled Gochujang Deodeok on a serving plate. Finally, sprinkle with sesame seeds and black sesame seeds for an added nutty flavor and visual appeal. Enjoy this delicious dish with a bowl of warm rice!
