Spicy Grilled Deodeok: The Quintessential Healthy Holiday Side Dish
Full of Astringent Flavor! Healthy Deodeok-gui Recipe Perfect for Holidays (Complete Guide from Preparation to Seasoning)
A harmony of tantalizing aroma and a refreshing, slightly bitter taste that awakens your palate! This lovingly prepared spicy grilled deodeok is a true rice thief, offering both health and deliciousness. It’s the perfect choice to add richness to special occasions or even everyday meals.
Main Ingredients- 500g fresh deodeok (Korean asparagus)
Sesame Oil Glaze (for marinating)- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
Deodeok Marinade- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp oligodang (corn syrup) or mulyeot (barley syrup)
- 1 Tbsp sesame oil
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
Deodeok Marinade- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp oligodang (corn syrup) or mulyeot (barley syrup)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, start by preparing fresh and plump deodeok. The freshness of the deodeok is half the battle for flavor!
Step 2
To peel the deodeok, slightly trim the muddy top part. Then, use a vegetable peeler and gently scrape from top to bottom. This method helps the skin peel off cleanly and easily.
Step 3
After peeling, rinse the deodeok lightly under running water to remove any remaining dirt or debris. Be careful not to soak them in water for too long.
Step 4
Place the rinsed deodeok on a cutting board and cut them in half lengthwise. Then, using a meat mallet (or the back of a knife or your fist to gently tap), lightly pound the deodeok along the grain to flatten and thin them out. Be cautious not to pound too hard, as they might tear.
Step 5
The thinner you pound the deodeok, the better the marinade will penetrate, and the texture will become much softer, making it even more delicious. This step is one of the keys to perfectly grilled deodeok.
Step 6
Now, let’s make the delicious marinade! First, prepare the sesame oil glaze (for marinating) by mixing 1 Tbsp sesame oil with 2 Tbsp soy sauce in a 1:2 ratio. For the main marinade, combine 3 Tbsp gochujang, 1 Tbsp minced garlic, 1 Tbsp oligodang, and 1 Tbsp sesame oil in a bowl. Mix thoroughly until smooth to complete the marinade.
Step 7
Using a brush, evenly coat the pounded deodeok on both sides with the prepared sesame oil glaze. Let it sit for about 10 minutes to allow the deodeok to absorb the subtle seasoning.
Step 8
Heat a non-stick pan without oil. Place the deodeok that has been marinated with the glaze one by one onto the pan. Grill lightly on both sides until lightly browned. This process helps to enhance the deodeok’s natural aroma.
Step 9
Place the lightly grilled deodeok back onto the pan. Brush the gochujang marinade evenly onto both sides of the deodeok as you grill them. It’s important to apply the marinade evenly and prevent it from burning.
Step 10
Finally, reduce the heat to medium-low to prevent burning and cook slowly. Once the marinade adheres well to the deodeok and it develops a mouthwatering color, your delicious spicy grilled deodeok is complete! Enjoy this aromatic and healthy dish.
