Deodeok and Dried Pollack Grill (Deodeok Hwangtae Gui)
The Perfect Spring Nourishing Dish: Grilled Deodeok and Dried Pollack
With the unpredictable temperature swings of spring, it’s crucial to take care of our health. This recipe for Deodeok Gui (grilled balloon flower root) is designed to boost your immunity and provide nourishing energy. Enjoy this delicious and healthy spring delight!
Main Ingredients- 1 Dried Pollack (Hwangtae)
- 7-8 roots of Deodeok (Balloon Flower Root)
Seasoning for Deodeok and Hwangtae- 5 Tbsp Gochujang (Red Pepper Paste)
- 2 Tbsp Gochugaru (Red Pepper Flakes)
- 3 Tbsp Maesilcheong (Plum Extract)
- 2 Tbsp Oligodang (Oligosaccharide Syrup)
- 1 Tbsp Deulgireum (Perilla Oil)
- 5 Tbsp Gochujang (Red Pepper Paste)
- 2 Tbsp Gochugaru (Red Pepper Flakes)
- 3 Tbsp Maesilcheong (Plum Extract)
- 2 Tbsp Oligodang (Oligosaccharide Syrup)
- 1 Tbsp Deulgireum (Perilla Oil)
Cooking Instructions
Step 1
These are 4-year-old deodeok roots, known for their excellent quality and flavor. We’ll be using them to create a delicious dish.
Step 2
Peeling deodeok can be tricky, but here’s a simple trick! Briefly blanch the deodeok in boiling water for less than 10 seconds. This makes the skin incredibly easy to peel off using a peeler or a knife. I found that just gently scraping with a peeler worked perfectly. There’s no need to soak it separately to remove bitterness; this method preserves the deodeok’s natural aroma.
Step 3
Let’s make the flavorful seasoning for our grilled deodeok and dried pollack. In a bowl, combine the gochujang, gochugaru, maesilcheong, and oligodang. Mix well to create a smooth sauce. This same seasoning blend will be used for the dried pollack, so making a generous amount is a good idea.
Step 4
Slice the peeled deodeok diagonally into bite-sized pieces. Add the prepared seasoning to the sliced deodeok and mix thoroughly, gently massaging the sauce into each piece. Ensuring the seasoning coats the deodeok evenly is key to a delicious result.
Step 5
Heat a pan over medium heat and add 1 tablespoon of deulgireum (perilla oil). Place the seasoned deodeok in the pan and grill until golden brown and slightly caramelized. Be sure to flip them occasionally to prevent burning. The fragrant aroma of the deodeok indicates it’s cooking beautifully.
Step 6
While the deodeok is grilling, cut the dried pollack into large, bite-sized pieces. Just like the deodeok, coat the pollack generously with the same seasoning mixture. Grill the seasoned pollack in the pan, turning to cook both sides until nicely browned. The combination of the savory dried pollack and the aromatic deodeok will create a wonderfully nourishing spring dish.
