Spicy Grilled Deodeok (Korean Bellflower Root)
Mastering Deodeok Gui: From Preparation to Delicious Grilling
Indulge in the delightful taste of deodeok gui, marinated in a savory and spicy gochujang sauce and pan-fried to perfection in fragrant perilla oil. This dish is a beloved classic, and its flavor needs no introduction. Enjoy the aromatic charm and chewy texture of deodeok in your own kitchen!
Main Ingredients- 1.2kg Fresh Deodeok (Korean Bellflower Root)
- 1 stalk Green Onion
- A little bit of Scallions (for garnish)
- A pinch of Sesame Seeds (for garnish)
- Generous amount of Perilla Oil
- A little bit of Cooking Oil
Flavorful Marinade- 8 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Jin-ganjang (Korean soy sauce)
- 3 Tbsp Oligodang (corn syrup/oligosaccharide, adjust sweetness)
- 2 Tbsp Maesilcheong (plum syrup, for added flavor)
- 2 Tbsp Mirin (rice wine, to remove gamey odor)
- 8 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Jin-ganjang (Korean soy sauce)
- 3 Tbsp Oligodang (corn syrup/oligosaccharide, adjust sweetness)
- 2 Tbsp Maesilcheong (plum syrup, for added flavor)
- 2 Tbsp Mirin (rice wine, to remove gamey odor)
Cooking Instructions
Step 1
Carefully peel the deodeok. You can do this by running a knife around the root under running water; this helps prevent the sticky sap from getting on your hands. Alternatively, a vegetable peeler can be used, but using a knife as described is more efficient for preserving the precious deodeok flesh.
Step 2
Once peeled, the clean white flesh of the deodeok is revealed.
Step 3
The deodeok looked quite substantial, so I wanted to pound it firmly with a mallet. However, due to concerns about noise for downstairs neighbors, I handled it gently. (If you have a mallet and no such concerns, feel free to pound it softly.)
Step 4
First, cut the deodeok in half lengthwise. Since the deodeok are quite thick, make an additional slit down the middle. This helps the marinade penetrate better and makes them easier to cook.
Step 5
After making the slits, firmly press down on the deodeok with a rolling pin. It might require more force than you expect. (If needed, you can gently pound it with a mallet as well.)
Step 6
After preparing the deodeok, the cutting board and utensils may become sticky from the deodeok sap. This is a natural occurrence, so don’t worry!
Step 7
Wash the cutting board and mallet used for the deodeok by gently scrubbing them with lukewarm water and a bit of baking soda. Baking soda is excellent for removing the sticky residue and any odor.
Step 8
Here are the deodeok, carefully pounded and pressed.
Step 9
Combine all the marinade ingredients in a bowl and mix well to create a flavorful sauce. Ensure all ingredients are thoroughly blended.
Step 10
Generously coat the prepared deodeok with the marinade. Let it marinate for at least 1 hour to allow the flavors to deeply infuse. This same marinade is also fantastic for simple rice side dishes!
Step 11
Heat your pan over medium heat and add a generous amount of cooking oil and perilla oil. Using plenty of perilla oil will enhance the nutty aroma and deliciousness.
Step 12
Place the marinated deodeok in the hot pan and grill until golden brown and sizzling. Once the surface is nicely browned, add more perilla oil as needed to prevent sticking and burning.
Step 13
Cut the green onion into manageable pieces, season lightly with salt and pepper, and grill alongside the deodeok for an added layer of flavor and color.
Step 14
Any deodeok pieces that tear or become smaller during grilling can be set aside in a container.
Step 15
Cut the longer pieces of grilled deodeok into bite-sized portions and arrange them attractively on a serving plate. Garnish with finely chopped scallions, a sprinkle of sesame seeds, and the grilled green onions to complete this beautiful deodeok gui.
