Spicy Grilled Deodeok (Korean Mountain Asparagus)
How to Prepare Deodeok to Remove Bitterness – Try This Trick!
Let’s learn the best way to prepare deodeok to get rid of its bitterness and make delicious grilled deodeok!
Ingredients for Deodeok Preparation- 4-5 roots of Deodeok
- 5 cups of water
- 1 Tbsp sugar
Seasoning Sauce- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce
- 1 Tbsp Water
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup)
- 1/2 Tbsp Minced Garlic
- A pinch of Black Pepper
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Sesame Oil
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce
- 1 Tbsp Water
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup)
- 1/2 Tbsp Minced Garlic
- A pinch of Black Pepper
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
Begin with the special preparation step to remove the deodeok’s bitterness. Blanch the prepared deodeok in boiling water for just about 10 seconds. Be careful not to over-blanch, as it can diminish the deodeok’s aromatic flavor.
Step 2
Immediately after blanching, rinse the deodeok under cold running water to cool it down. This makes peeling the skin much easier. Clean off any dirt or rough parts, and trim off the tough ends of the deodeok.
Step 3
Make a shallow lengthwise cut down the body of the deodeok. Using this cut as a guide, you can either carefully peel the skin away by rotating it, or gently peel it off with your hands. It’s much easier than it looks! After peeling, rinse the deodeok lightly under running water.
Step 4
Make a shallow lengthwise cut down the body of the deodeok. Using this cut as a guide, you can either carefully peel the skin away by rotating it, or gently peel it off with your hands. It’s much easier than it looks! After peeling, rinse the deodeok lightly under running water.
Step 5
Make a shallow lengthwise cut down the body of the deodeok. Using this cut as a guide, you can either carefully peel the skin away by rotating it, or gently peel it off with your hands. It’s much easier than it looks! After peeling, rinse the deodeok lightly under running water.
Step 6
This is the key step for removing bitterness! In a bowl, dissolve 1 Tbsp of sugar in 5 cups of water. Submerge the prepared deodeok in this sugar water and let it soak for about 10 minutes. This process effectively removes the characteristic slightly bitter taste, ensuring a smoother and more delicious grilled deodeok.
Step 7
After soaking in the sugar water, rinse the deodeok again under cold water and pat it dry. Cut the deodeok in half to a manageable size. Then, gently pound it flat using a mallet, the back of a knife, or a mortar. This helps the seasoning to penetrate better and results in a tender texture.
Step 8
In a separate bowl, combine all the seasoning sauce ingredients: gochugaru, gochujang, soy sauce, water, sugar, oligodang, minced garlic, black pepper, toasted sesame seeds, mirin, and sesame oil. Mix them well with a spoon to create a delicious seasoning paste.
Step 9
Lightly grease a pan with cooking oil and place the prepared deodeok on it. Grill over low heat, turning occasionally, until lightly browned on both sides. Avoid high heat, as the deodeok can burn easily.
Step 10
Turn off the heat. Now, carefully spread the prepared seasoning sauce evenly on both sides of the grilled deodeok. Since the sauce can burn easily, it’s crucial to apply it only after the heat is off. This ensures a perfectly cooked and flavorful grilled deodeok. Enjoy your aromatic and delicious deodeok!
