Spicy Grilled Deodeok (Bellflower Root) – Even Better Wrapped in Lettuce!
Spicy Grilled Deodeok: A Recipe with a Slightly Bitter Flavor and Refreshing Crunch
When you need something to whet your appetite, there’s nothing quite like spicy grilled deodeok! The savory and slightly bitter flavor, combined with a sweet sauce, makes it an irresistible dish that pairs perfectly with rice. This recipe uses 200g of deodeok for a generous portion that the whole family can enjoy. Let’s make this delicious grilled deodeok right now!
Main Ingredients
- 200g Deodeok (Bellflower root)
- A pinch of sesame seeds (for garnish)
Spicy & Sweet Gochujang Marinade
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Corn syrup or Rice syrup
- 1.5 Tbsp Soy sauce
- 0.5 Tbsp Sugar
- 0.5 Tbsp Minced garlic
- 2 Tbsp Sesame oil
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Corn syrup or Rice syrup
- 1.5 Tbsp Soy sauce
- 0.5 Tbsp Sugar
- 0.5 Tbsp Minced garlic
- 2 Tbsp Sesame oil
Cooking Instructions
Step 1
First, wash the deodeok thoroughly under running water while keeping the skin on. It’s important to clean off any soil. Bring a pot of water to a boil, add the deodeok, and blanch for about 30 seconds. Blanching for too long can make the texture mushy. Rinse the blanched deodeok in cold water and gently peel off the skin. If the skin is difficult to remove, you can use the back of a knife to scrape it off softly.
Step 2
After peeling, cut the deodeok lengthwise in half. If the deodeok pieces are very thick, make a shallow cut to help the marinade penetrate better. Then, gently pound or press them with your hand or a rolling pin to flatten them slightly. This process makes the deodeok more tender and allows the marinade to soak in, resulting in a more flavorful dish.
Step 3
In a bowl, combine the gochujang, corn syrup, soy sauce, sugar, minced garlic, and sesame oil. Stir well with a spoon until all the ingredients are evenly mixed and you have a delicious gochujang marinade. Ensure there are no lumps for a smooth marinade.
Step 4
Add the prepared deodeok pieces to the gochujang marinade. Gently toss the deodeok to ensure the marinade coats every piece evenly. Be careful not to break the deodeok while mixing.
Step 5
Cover the marinated deodeok with plastic wrap or place it in an airtight container. Let it marinate in the refrigerator for about 15 minutes. This resting period allows the flavors to fully penetrate the deodeok, enhancing its taste.
Step 6
Heat a non-stick pan over medium-low heat. Place the marinated deodeok onto the hot pan without adding any oil. Cooking over low heat helps to prevent burning and ensures the deodeok cooks through evenly.
Step 7
Once the deodeok starts to turn golden brown, carefully flip the pieces to cook both sides evenly. Be watchful to prevent the marinade from burning on the pan. Continue to grill until nicely browned and slightly charred in places, developing a delicious smoky aroma. Adjust the heat as needed to avoid burning.
Step 8
Arrange the perfectly grilled deodeok on a serving plate. Sprinkle generously with sesame seeds for a final touch that adds visual appeal and a nutty flavor. Enjoy this delicious grilled deodeok, especially when wrapped in fresh lettuce leaves!
