Spicy Gochujang Grilled Deodeok (Korean Mountain Yam)
How to Make Gochujang Grilled Deodeok: The Secret to a Delicious Marinade
Dubbed ‘meat from the mountains,’ deodeok (Korean mountain yam) boasts a unique slightly bitter taste and distinct aroma. When grilled with a savory gochujang (Korean chili paste) marinade, its bitterness is mellowed, and its chewy texture is enhanced, making it a nutritious and delightful side dish or a perfect accompaniment to drinks. Rich in saponins, deodeok is beneficial for cancer prevention and respiratory health. Let’s make delicious gochujang grilled deodeok with this versatile ingredient!
Main Ingredients- Deodeok 300g
Deodeok Pre-seasoning (Oil Glaze)- Sesame oil 3 Tbsp
- Soy sauce 1 Tbsp
Spicy & Sweet Marinade- Gochujang 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Minced garlic 1/2 Tbsp
- Soy sauce 1 Tbsp
- Sugar 1 Tbsp
- Plum extract (Maesil Cheong) 1 Tbsp
- Sesame oil 1 Tbsp
- Sesame oil 3 Tbsp
- Soy sauce 1 Tbsp
Spicy & Sweet Marinade- Gochujang 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Minced garlic 1/2 Tbsp
- Soy sauce 1 Tbsp
- Sugar 1 Tbsp
- Plum extract (Maesil Cheong) 1 Tbsp
- Sesame oil 1 Tbsp
Cooking Instructions
Step 1
To reduce the slight bitterness of the deodeok, gently rinse the mountain yam under running water, then soak it briefly in lightly salted water. After soaking, rinse it again under fresh running water and pat it dry thoroughly to prepare for cooking.
Step 2
If you have thick pieces of deodeok, slice them in half lengthwise. Then, using a rolling pin or a mallet, gently pound the deodeok to flatten it. Be careful not to pound too hard, as it can tear; a steady, patient pounding will yield beautifully flattened pieces.
Step 3
For thinner pieces of deodeok, you can skip the slicing step and simply pound them to flatten, similar to the thicker pieces. Flattening all the deodeok ensures the marinade adheres well and cooks evenly.
Step 4
Prepare an ‘oil glaze’ to prevent the deodeok from sticking to the pan and to provide initial seasoning. In a small bowl, mix 3 tablespoons of sesame oil with 1 tablespoon of soy sauce. Brushing this glaze onto the deodeok before the first grilling helps prevent burning and adds a subtle depth of flavor.
Step 5
Now, let’s make the ‘Gochujang Marinade’ that will give the deodeok its signature flavor. Combine 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 1/2 tablespoon of minced garlic, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of plum extract, and 1 tablespoon of sesame oil in a bowl. Mix them thoroughly. (Tip: You can adjust the quantity of the marinade based on the amount of deodeok you’re using or your personal taste preference.)
Step 6
Evenly brush the prepared oil glaze all over the flattened deodeok. This glaze not only seasons the deodeok but also acts as a protective layer to prevent burning and imparts a pleasant sesame oil aroma. Let it sit for a short while to allow the flavors to meld.
Step 7
Preheat your pan over medium-low heat. Place the deodeok brushed with the oil glaze onto the hot pan and grill lightly on both sides. This initial grilling helps to lightly cook the surface and add a toasty note.
Step 8
Once the deodeok has been lightly grilled, generously brush the prepared spicy and sweet gochujang marinade onto both sides. Add a little oil to the pan before grilling again to help the marinade coat the deodeok evenly and prevent it from burning.
Step 9
Continue to grill the deodeok for another couple of minutes on each side, repeating the process until it’s beautifully caramelized and cooked through. Keep an eye on the heat to prevent the marinade from scorching.
Step 10
Arrange the perfectly grilled deodeok on a serving plate. For an extra touch of freshness and visual appeal, garnish with chopped scallions, chives, or a sprinkle of sesame seeds. (Pro Tip: For an enhanced smoky flavor, consider using a grill pan or finishing with a kitchen torch to achieve a ‘fire-kissed’ taste.)
