Korean Grilled Deodeok Root
Deodeok-gui is a traditional Korean mountain vegetable dish where peeled deodeok (codonopsis lanceolata) roots are pounded flat with a mallet, coated in a paste of gochujang, gochugaru, honey, sesame oil, and garlic, then grilled over high heat. The pounding step is critical: it breaks down the tough fibers so the seasoning absorbs evenly and the root develops a pleasant chewiness instead of remaining stringy. Deodeok has a distinctive bittersweet, slightly medicinal aroma that sits in balance between the fermented spice of gochujang and the sweetness of honey. Quick grilling at high temperature chars the glaze just enough to add smokiness while keeping the interior moist, and toasted sesame seeds scattered on top contribute nuttiness to the wild herb's earthy character.
Adjust Servings
Instructions
- 1
Peel 200g deodeok root and pound flat with a rolling pin or mallet.
- 2
Soak in cold water for 10 minutes to remove bitterness.
- 3
Mix gochujang, red pepper flakes, honey, sesame oil, and minced garlic.
- 4
Pat deodeok dry and brush the sauce evenly on both sides.
- 5
Oil the pan and grill each side 3-4 minutes on medium heat until charred.
- 6
Plate and sprinkle with sesame seeds before serving.
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