Deodeok Gochujang Bulgogi: A Revitalizing Dish for the Season Change
Deodeok Gochujang Bulgogi
A healthy and invigorating Deodeok Gochujang Bulgogi, perfect for the changing seasons. This dish features the aromatic deodeok root combined with a spicy and sweet gochujang marinade, creating a delightful flavor.
Main Ingredients
- Pork for Bulgogi, 300 grams
- Deodeok (Korean Bellflower Root), 100 grams
- Shredded Perilla Leaves, for garnish (as needed)
Spicy & Sweet Marinade
- Gochujang (Korean Chili Paste), 1 and 2/3 Tbsp
- Soy Sauce, 1 tsp
- Gochugaru (Korean Chili Flakes), 1 Tbsp
- Sugar, 1/2 Tbsp
- Cooking Wine (Mirin or similar), 1 Tbsp
- Minced Garlic, 1 Tbsp
- Ginger Juice, 1 tsp
- Corn Syrup or Oligosaccharide, 2 Tbsp
- Sesame Oil, 1 tsp
- Gochujang (Korean Chili Paste), 1 and 2/3 Tbsp
- Soy Sauce, 1 tsp
- Gochugaru (Korean Chili Flakes), 1 Tbsp
- Sugar, 1/2 Tbsp
- Cooking Wine (Mirin or similar), 1 Tbsp
- Minced Garlic, 1 Tbsp
- Ginger Juice, 1 tsp
- Corn Syrup or Oligosaccharide, 2 Tbsp
- Sesame Oil, 1 tsp
Cooking Instructions
Step 1
Prepare the Deodeok: Gently roast the deodeok root over an open flame (using a kitchen torch or a dry pan) to make peeling easier. After peeling, soak the deodeok in lightly salted water for about 10 minutes to remove any bitterness. Drain the deodeok, slice it lengthwise in half, and then gently press it with a rolling pin or the back of a knife to flatten it slightly. This preparation helps the deodeok absorb the marinade better and achieve a tender texture.
Step 2
Make the Marinade and Marinate: In a bowl, combine all the marinade ingredients: gochujang, soy sauce, gochugaru, sugar, cooking wine, minced garlic, ginger juice, corn syrup, and sesame oil. Mix thoroughly until well combined. Divide the marinade between the pork and the prepared deodeok, tossing to coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Step 3
Stir-fry: Heat a lightly oiled pan over medium-high heat. Add the marinated pork and stir-fry until it’s mostly cooked. Then, add the marinated deodeok and continue to stir-fry together. You can also add both the pork and deodeok at the same time to the pan. Stir-frying over high heat quickly helps to seal in the juices and preserve the rich flavors. Cook until the deodeok is tender and the pork is nicely browned.
Step 4
Serve: Arrange the shredded perilla leaves attractively around the edge of a serving plate. Place the delicious stir-fried Deodeok Gochujang Bulgogi in the center. The fragrant deodeok combined with the spicy and savory bulgogi makes for an incredibly satisfying meal that’s perfect with a bowl of steamed rice!
