Spicy Grilled Deodeok (Korean Balloon Flower Root): A Flavorful and Healthy Delicacy
Grilled Deodeok
Hello, everyone! Today, we’re making a delicious grilled dish with deodeok, often called the ‘cousin of ginseng.’ Deodeok is rich in saponins, which is why it’s also known as ‘samsam.’ Its unique fragrance and flavor are excellent for stimulating your appetite. It’s also packed with dietary fiber and minerals, making it a great addition to your diet! You can enjoy deodeok in various ways, such as grilling, mixing in salads, or deep-frying. To choose good deodeok, look for roots with deep ridges, white flesh, and a straight shape, as these tend to have the best flavor and benefits. The sap and slight bitterness from deodeok come from saponins, which are known to aid blood circulation, boost vitality, and help clear phlegm. To store deodeok fresh, keep it below 10°C (50°F), wrapped in newspaper, to prevent it from drying out. Now, let’s get started on making this aromatic grilled deodeok!
Ingredients for Grilled Deodeok- 400g Deodeok (Korean Balloon Flower Root)
- 2 Tbsp Soy Sauce (for marinating)
- 1 Tbsp Sesame Oil (for marinating)
- 2 Tbsp Apple Juice
- 2 Tbsp Onion Juice
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Fine Gochugaru (Korean chili powder)
- 2 Tbsp Corn Syrup (or rice syrup)
- 2 Tbsp Minced Scallions (white parts only)
- 1 Tbsp Minced Garlic Juice
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Toasted Sesame Seeds
- 1 Tbsp Pine Nuts (for garnish)
Cooking Instructions
Step 1
First, soak the deodeok in cold water for about 10 minutes. This will help loosen any dirt clinging to the roots, making it much easier to clean.
Step 2
Trim off the top (crown) and the tail end of the deodeok. Then, use a peeler to carefully scrape the skin off from the top down. Peeling with a peeler in this direction makes the skin come off cleanly and effortlessly.
Step 3
Now, slice the peeled deodeok lengthwise into 2 or 3 pieces, depending on its thickness. Slicing them into flat pieces rather than rounds helps them absorb the marinade better and provides a pleasant texture when cooked.
Step 4
It’s time to tenderize the deodeok. Wrap a rolling pin tightly with plastic wrap. Since deodeok releases a sticky sap, wrapping the rolling pin makes it hygienic and easier to clean afterwards. Gently roll over the deodeok with the plastic-wrapped rolling pin. Be careful not to press too hard, as this can mash the root.
Step 5
Let’s prepare the initial marinating sauce. In a small bowl, combine 1 tablespoon of sesame oil and 2 tablespoons of soy sauce, mixing them well.
Step 6
Toss the deodeok with the prepared marinating sauce, ensuring each piece is evenly coated. This step softens the unique flavor of deodeok and adds a subtle richness. Let it marinate for about 15 minutes to allow the flavors to penetrate.
Step 7
Now, let’s make the flavorful main sauce. In a large bowl, add 2 tablespoons of gochujang, 1 tablespoon of fine gochugaru, and 2 tablespoons of corn syrup. Next, add 2 tablespoons of apple juice, 2 tablespoons of onion juice, and 1 tablespoon of garlic juice. It’s best to use the clear juice without pulp, as fibrous ingredients can cause the sauce to burn easily. Finally, add 2 tablespoons of finely minced scallions (white parts only), 1 tablespoon of sesame oil, and 1/2 tablespoon of toasted sesame seeds.
Step 8
Once all the sauce ingredients are in the bowl, mix them thoroughly with a whisk or spoon. The sauce should be slightly thin, making it easier to brush onto the deodeok. If it’s too thick, it will be difficult to spread evenly. You can add a tiny bit of water if needed to reach the desired consistency.
Step 9
Lightly grill the marinated deodeok in a pan over medium heat without any oil, turning them to sear both sides. The sesame oil in the marinade helps prevent sticking. This initial grilling removes some moisture, resulting in a chewier texture and allowing the main sauce to adhere better. Once lightly grilled, use a brush to coat the deodeok generously with the prepared sauce on both sides. Applying the sauce multiple times will enhance the flavor. If possible, grilling over a charcoal griller will add a wonderful smoky aroma.
Step 10
Your delicious grilled deodeok is now ready! For the final touch, let’s prepare the pine nut garnish. Place parchment paper on a cutting board, add the pine nuts, and finely chop them with a knife. Sprinkle these chopped pine nuts over the perfectly grilled deodeok for a beautiful presentation and a delightful nutty flavor. Enjoy your aromatic grilled deodeok!
