Spicy and Sweet Grilled Deodeok with Gochujang
Autumn’s Power Food: Delicious Grilled Deodeok with Gochujang Sauce
Craving the unique flavor of wild deodeok (Korean bellflower root), but finding it too expensive and hard to get? Let’s make a delicious grilled deodeok dish using deodeok from the supermarket! While it might not have the intense fragrance of wild varieties, we’ll create a wonderfully tasty dish. Click ‘View Original’ for more detailed instructions.
Main Ingredients
- Deodeok (Korean bellflower root) 600g
Sauce Ingredients
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soy sauce 2 Tbsp
- Oligosaccharide 1 Tbsp (adjust to taste)
- Garlic 2 cloves, minced
- Green onion 1/4 stalk, finely chopped
Oil Marinade (for seasoning)
- Soy sauce 1 Tbsp
- Sesame oil 1 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soy sauce 2 Tbsp
- Oligosaccharide 1 Tbsp (adjust to taste)
- Garlic 2 cloves, minced
- Green onion 1/4 stalk, finely chopped
Oil Marinade (for seasoning)
- Soy sauce 1 Tbsp
- Sesame oil 1 Tbsp
Cooking Instructions
Step 1
First, we need to thoroughly clean the dirt off the deodeok. If peeling the deodeok seems time-consuming, here’s an easier method! If you have plenty of time, the best way is to carefully scrape off the skin with a knife. Bring a pot of water to a rolling boil. Once boiling, add the deodeok and blanch it for about 30 seconds. Blanching makes the skin much easier to peel than trying to peel it raw. Trim off the tough ends of the deodeok. After blanching, rinse the deodeok lightly under running water just once. Some say not to wash it as saponins dissolve into the water, but if it’s covered in dirt, washing is necessary for hygiene.
Step 2
Take the prepared deodeok and gently pound it with the back of a knife or a mallet, pressing down firmly. Be careful not to pound too hard, as it can cause the deodeok to break. The goal is to flatten it slightly, which helps it absorb the sauce better and makes the texture more tender.
Step 3
Let’s make the oil marinade for seasoning! Mix 1 Tbsp of soy sauce with 1 Tbsp of sesame oil in a 1:1 ratio. Brush this oil marinade evenly over the prepared deodeok. Applying it thoroughly ensures a good base flavor.
Step 4
Now, let’s prepare the delicious sauce that will enhance the deodeok’s flavor. To preserve the deodeok’s natural aroma, we’ll keep the ingredients simple and avoid overly strong flavors. In a bowl, combine 2 Tbsp of gochujang, 1 Tbsp of gochugaru, 2 Tbsp of soy sauce, 2 cloves of minced garlic, and 1/4 stalk of finely chopped green onion. Mix these ingredients well. I’ve added 1 Tbsp of oligosaccharide for a subtle sweetness; feel free to add more if you prefer it sweeter. Stir everything together until you have a smooth sauce.
Step 5
Instead of coating the deodeok in sauce before grilling, it’s much tastier to apply the sauce while it’s cooking! Lightly oil a frying pan and place the seasoned deodeok on it. Once it starts to turn golden brown on both sides, use a brush to generously coat it with the gochujang sauce. Be mindful of the heat to prevent the sauce from burning, and apply it multiple times for a delicious, caramelized finish. Once all the deodeok is grilled to perfection, arrange it on a serving plate and sprinkle with toasted sesame seeds for a beautiful and flavorful presentation. Deodeok is truly a revitalizing autumn delicacy. While deodeok salad is also delicious, grilling it with this spicy and sweet gochujang sauce makes it a hit even with children, which is incredibly rewarding. There’s no greater happiness for a home cook like me than seeing my family enjoy healthy food deliciously. Today, Bongja’s Mom presented a healthy meal prepared with care. Enjoy your healthy meal!
