Step 1

First, peel the deodeok thoroughly and rinse it lightly under running water. Pat it dry completely with paper towels or a clean cloth. Then, slice the deodeok lengthwise into about 0.5cm thick pieces. Avoid slicing them too thinly.

*To reduce any bitterness in the deodeok, you can soak the sliced pieces in lightly salted water for about 10-20 minutes. Be careful not to soak them for too long, as this can diminish their natural aroma.

Step 2

Place the sliced deodeok on a cutting board. Using a meat mallet or the flat side of a knife, gently pound the deodeok until it flattens. Be careful not to hit too hard, as this can cause the deodeok to break apart. The goal is to gently tenderize it and make it more pliable.

Step 3

Lightly brush both sides of the flattened deodeok with sesame oil. This adds a nutty aroma and helps prevent the deodeok from drying out during grilling.

Step 4

Heat a pan over low heat. Place the sesame oil-coated deodeok in the pan and ‘pre-grill’ it. Cooking over low heat is crucial to ensure the deodeok cooks through and becomes tender without burning.

Step 5

Grill the deodeok, flipping it occasionally, until it turns a light golden brown on both sides. You’ll notice a pleasant, nutty aroma developing as it grills. This initial grilling step helps to achieve a slightly chewy texture.

Step 6

While the deodeok is pre-grilling, prepare the seasoning sauce. In a bowl, combine gochujang (1 Tbsp), minced garlic (0.5 Tbsp), chopped green onion (1 Tbsp), soy sauce (0.5 Tbsp), water (1 Tbsp), sugar (1 Tbsp), sesame oil (0.5 Tbsp), and honey (1 Tbsp). Mix all the ingredients thoroughly with a spoon until well combined. The sugar and honey provide sweetness, while the gochujang and soy sauce add a savory depth.

Step 7

Arrange the pre-grilled deodeok in the pan (or transfer to a clean pan). Brush the prepared seasoning sauce generously over the surface of the deodeok. Grill over low heat for another 1-2 minutes per side, until the sauce is slightly caramelized. Since the deodeok is already partially cooked, you only need to grill it long enough for the sauce to meld and thicken slightly. Keep a close eye on it to prevent burning.

Step 8

Your delicious and aromatic Grilled Deodeok is ready! It’s best enjoyed immediately while warm. This dish makes a fantastic side for rice or a wonderful appetizer.