Aromatic Grilled Deodeok and Dried Pollack: A Healthy Delicacy for Blood Pressure Management
Featured on Cheonginsul! A Special Grilled Deodeok and Dried Pollack Recipe with Excellent Benefits for Lowering Blood Pressure
This is a special grilled dish utilizing deodeok (Korean bellflower root) and dried pollack, historically cherished as a restorative food for royalty. Deodeok, often called the ‘king of mountain vegetables’, not only offers a unique aroma and rich flavor but also boasts impressive health benefits. It aids in fatigue recovery, soothes coughs, and helps reduce inflammation. Furthermore, it possesses a stronger antioxidant effect than ginseng and is exceptionally effective in lowering blood pressure, making regular consumption a great way to maintain good health. On a chilly winter day, recapture your appetite and boost your vitality with this recipe that delivers both exceptional taste and well-being!
Main Ingredients- 150g Deodeok (Korean bellflower root)
- 50g Dried pollack (Hwangtae)
- 4 Tbsp fine chili powder (Gochugaru)
- 3 Tbsp soy sauce (Ganjang)
- 3 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp sesame oil (Chamgireum)
- Sesame seeds (Kkaesogeum), for garnish
- Cooking oil (like soybean oil), for cooking
- Green onion (Daepa), a small amount
Cooking Instructions
Step 1
Wash the deodeok thoroughly. Then, use the prongs of a fork to gently scrape off the outer skin. This method makes peeling easier and, instead of pounding with a mallet, scratching with a fork allows the seasoning to penetrate better, resulting in a richer flavor. The prepared deodeok is now ready for cooking.
Step 2
In a large bowl, combine 4 tablespoons of fine chili powder, 3 tablespoons of soy sauce, 3 tablespoons of oligosaccharide, and 2 tablespoons of sesame oil. Mix them well to create a delicious seasoning sauce. You can substitute oligosaccharide with corn syrup if preferred.
Step 3
First, add the prepared deodeok to the seasoning sauce and gently mix it until evenly coated. Next, lightly rehydrate the dried pollack strips by soaking them in water for a moment, then squeeze out excess water. Add the rehydrated pollack to the seasoning sauce and mix them together. Allowing both ingredients to marinate in the sauce for a short while will enhance their flavors.
Step 4
Line a heated frying pan with parchment paper and add a little cooking oil. Arrange the seasoned deodeok and dried pollack evenly in the pan. Cook over medium-low heat, flipping occasionally, until both sides are golden brown and slightly crispy. Cooking over gentle heat, rather than high heat, helps to preserve the ingredients’ natural flavors.
Step 5
Arrange the well-cooked grilled deodeok and dried pollack attractively on a serving plate. Finally, sprinkle with finely chopped green onions and sesame seeds for a beautiful presentation and an added burst of flavor. Enjoy this delightful dish with a warm bowl of rice!
