Korean Grilled Deodeok Root
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The texture comes down to pounding the peeled deodeok root flat with a mallet or rolling pin.
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Once the fibers loosen, the gochujang paste seeps into the gaps, and the grilled root chews pleasantly instead of turning stringy. Honey in the paste scorches quickly, and medium heat with a close eye on the color keeps it from burning.
Ingredients
Instructions
- 1
Peel 200g deodeok and pound flat with a rolling pin or meat mallet to loosen the fibers.
This step is essential, allowing the marinade to penetrate deeply and giving the root a satisfying chew when cooked.
- 2
Soak the flattened deodeok in cold water for 10 minutes to reduce bitterness, then drain and dry it thoroughly.
- 3
Mix 1.5 tablespoons gochujang, 0.5 teaspoon gochugaru, 1 tablespoon honey, 1 tablespoon sesame oil, and 2 minced garlic cloves.
- 4
Brush or rub the marinade evenly over both sides of the deodeok, pressing into the fiber gaps so the sauce reaches the interior.
- 5
Add 1 tablespoon oil to a pan over medium heat and press-cook the deodeok for 3 to 4 minutes per side.
Remove when deeply golden before the honey sauce scorches.
- 6
Transfer to a plate, sprinkle 1 tsp sesame seeds evenly for nuttiness, and serve immediately while the characteristic slightly bitter aroma of the deodeok is still vivid.
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