Aromatic Grilled Deodeok with Savory-Sweet Glaze
A Healthy Deodeok (Korean Spreading Root) Grilling Recipe for the Whole Family
This recipe guides you from preparing the fragrant deodeok to making a delicious seasoning sauce. It’s a healthy dish with a mellow sweetness from added honey. On special occasions like Parents’ Day, gather your family and enjoy this nutritious and flavorful deodeok dish.
Main Ingredients
- 500g Deodeok (Korean Spreading Root)
Seasoning Oil
- 1 Tbsp Soy Sauce
- 3 Tbsp Perilla Oil (or Sesame Oil)
Gochujang (Red Pepper Paste) Glaze
- 1 Tbsp Gochujang (heaping)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Soy Sauce
- 0.5-1 Tbsp Maesil Cheong (Plum Extract)
- 1 Tbsp Mirin (Rice Wine)
- 0.5-1 Tbsp Honey
- 1 Tbsp Perilla Oil (or Sesame Oil)
- 2 Tbsp Water
- 1 Tbsp Soy Sauce
- 3 Tbsp Perilla Oil (or Sesame Oil)
Gochujang (Red Pepper Paste) Glaze
- 1 Tbsp Gochujang (heaping)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Soy Sauce
- 0.5-1 Tbsp Maesil Cheong (Plum Extract)
- 1 Tbsp Mirin (Rice Wine)
- 0.5-1 Tbsp Honey
- 1 Tbsp Perilla Oil (or Sesame Oil)
- 2 Tbsp Water
Cooking Instructions
Step 1
Gently brush off or rinse any dirt from the deodeok roots under running water.
Step 2
The most challenging part of preparing deodeok is its sticky sap. This sap can be difficult to wash off even with regular dish soap, making post-preparation cleanup tedious. To minimize this, cover your cutting board with thick plastic wrap or a plastic bag. Using a double layer of thin plastic wrap is recommended. This way, the sap won’t stick to the board, and you can simply peel off the wrap when done, making cleanup incredibly easy and convenient.
Step 3
Make a lengthwise cut along the deodeok, starting from the root end. This score will make it easier to peel the skin and also helps when you pound the deodeok flat later.
Step 4
Starting from the scored line, use a knife to peel the skin off, similar to peeling a fruit. While a peeler can be used, a knife allows for a thinner and cleaner peel. You’ll find the skin comes off surprisingly easily.
Step 5
Once peeled, a wonderful, earthy aroma emanates from the deodeok. Some recipes suggest soaking deodeok in salt water to reduce any bitterness, but I prefer to enjoy its natural, slightly bitter taste. The deodeok I used had a strong aroma but a mild bitterness, so I skipped this step and it tasted delicious.
Step 6
Now, it’s time to flatten the deodeok using a rolling pin or mallet. Place the deodeok with the scored side facing up and press down firmly with the rolling pin. This will flatten it easily. While thinner deodeok can be flattened from any side, the score mark on thicker ones is particularly helpful. Be careful not to pound it too thin, as this can diminish its unique flavor and texture. Gently flatten the center with the rolling pin and lightly tap the thicker ends to achieve an even thickness.
Step 7
After carefully pounding with the rolling pin, the deodeok is nicely flattened. I prefer to leave it slightly thicker to retain a satisfying chewiness characteristic of grilled deodeok.
Step 8
Now, let’s season the deodeok with the ‘seasoning oil’, much like marinating meat. I used perilla oil for its fragrant aroma, but sesame oil works well too. Mix 1 part soy sauce with 3 parts perilla oil and brush it evenly over the flattened deodeok.
Step 9
You can fold the flattened deodeok in half or cut it into bite-sized pieces before brushing it with the seasoning oil. Using a brush is convenient, but if you don’t have one, a spoon works well to spread the oil thoroughly.
Step 10
The nutty fragrance of perilla oil combined with the earthy scent of deodeok creates a truly delightful harmony. This pairing significantly enhances the overall flavor of the grilled deodeok.
Step 11
Let’s prepare the gochujang glaze for the grilled deodeok. Feel free to adjust the saltiness and sweetness to your preference! I used honey to add a gentle sweetness. It feels fitting to use honey in a healthy deodeok dish!
Step 12
Lightly oil a heated pan and place the seasoned deodeok on it. Grill until golden brown on both sides.
Step 13
Brush the grilled deodeok generously with the prepared gochujang glaze and grill for another minute or two on each side until done. Since the gochujang glaze can burn easily, cook over medium-low heat to allow the glaze to penetrate the deodeok thoroughly. Enjoy your delicious, savory-sweet gochujang-glazed grilled deodeok!
