Spicy & Sweet Grilled Deodeok with Gochujang Sauce
Delicious Grilled Deodeok (Korean Bellflower Root) with Gochujang Marinade
Thanks to my mother for preparing these fresh deodeok roots, I decided to try making this dish! It’s incredibly flavorful and makes a fantastic side dish that can be stored and enjoyed over several meals. It’s truly one of the best make-ahead banchan (side dishes) you can have.
Main Ingredients
- 500g Deodeok (Korean Bellflower Root)
- 1 stalk Scallion
- 0.5 Tbsp Sesame Seeds
- 1 Tbsp Cooking Oil
Spicy & Sweet Gochujang Marinade
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Oligodang (corn syrup) or Sugar
- 1 Tbsp Soy Sauce
- 2 Tbsp Water
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Oligodang (corn syrup) or Sugar
- 1 Tbsp Soy Sauce
- 2 Tbsp Water
Cooking Instructions
Step 1
First, gently rinse the prepared deodeok roots under running water. If the deodeok is very earthy, brush off the soil and lightly peel the skin for a cleaner result.
Step 2
Place the deodeok on a cutting board. Using the back of a knife or a mortar and pestle, gently pound the deodeok to flatten it. Flattening the deodeok allows the marinade to penetrate evenly, making it much more flavorful. (Tip: You can adjust the marinade proportions based on the amount of deodeok you have.) For the marinade, combine gochujang and gochugaru as the base, then add minced garlic, soy sauce, oligodang (or sugar), and water. Mix well until combined.
Step 3
Prepare to layer the flattened deodeok. Arrange the deodeok pieces neatly, overlapping them slightly like thin leaves.
Step 4
Spread the prepared marinade evenly over each flattened deodeok piece. Ensure that the marinade is applied to every layer, as if you’re stacking them up with sauce in between. This method helps keep the deodeok moist and prevents the marinade from burning when grilled.
Step 5
The marinated deodeok can be grilled immediately, but for an enhanced flavor, refrigerate it for about a day to allow the marinade to deeply infuse. Take the desired amount of marinated deodeok, heat a non-stick pan with a little cooking oil (or olive oil), and grill until golden brown. It’s best to cook over medium-low heat to ensure the deodeok is cooked through without burning.
Step 6
Finally, garnish with finely chopped scallions and toasted sesame seeds. Your delicious Gochujang Grilled Deodeok is ready! The harmony of fragrant deodeok and the spicy-sweet marinade is truly exquisite.
