Spicy, Crunchy Deodeok Gui (Grilled Deodeok Root)

Ingredients

• Deodeok has a lot of dirt on it, so soak it in water and wash it before trimming. Cut off the root end first and peel the skin by turning it around. If the deodeok roots are large or have thick skin, pour rolling boiling water over them, let sit for about 1 minute, rinse in cold water, drain, and then peel.
• Rinse the peeled deodeok once more and drain. Roll with a rolling pin or gently pound so they flatten without tearing; if they are thick, split them in half before pressing.

Steps

1. Prepare the deodeok

   

   

   ›

   Deodeok has a lot of dirt on it, so soak it in water and wash it before trimming.

   Cut off the root end first and peel the skin by turning it around.

   If the deodeok roots are large or have thick skin, pour rolling boiling water over them, let sit for about 1 minute, rinse in cold water, drain, and peel.

   

   

   ›

   Rinse the peeled deodeok once more and drain.

   Roll them with a rolling pin or gently tap them so they do not tear. If the deodeok roots are thick, split them in half and press them.

2. Make the marinade and sauce

   

   Combine 2 tbsp regular soy sauce and 4 tbsp toasted sesame oil to make the oil-soy marinade and set it aside.

   For the deodeok seasoning sauce, mix together 2 tbsp gochugaru, 3 tbsp gochujang, 3 tbsp regular soy sauce, 2 tbsp corn syrup, 4 tbsp minced green onion, 1 tbsp minced garlic, and 3 tbsp water. If the consistency feels too thick, add a little more water; if it tastes slightly salty, the seasoning is just right.

3. Apply the oil-soy marinade

   

   

   ›

   Lay out the prepared deodeok closely without gaps, then brush the oil-soy marinade over them evenly. It seeps into the cracks of the deodeok, so brushing plenty on just one side is enough.

   If you brush on the gochujang sauce right from the start, the deodeok will burn easily before cooking through.

   Brushing on the oil-soy marinade first for a first round of grilling, and then brushing on the seasoning sauce to grill lightly, cooks it tenderly without burning.

4. Grill

   

   

   ›

   Place the deodeok in a pan and grill both sides so they do not burn. Because they are brushed with the oil-soy marinade, you do not need to add any cooking oil.

5. Brush with sauce and grill

   

   

   ›

   Brush the sauce on evenly and grill both sides over low heat so they do not burn.

   Since they were already pre-cooked in the oil-soy marinade, you do not need to grill them for long.

6. Finish

   

   Transfer to a plate and sprinkle generously with toasted sesame seeds, and your deodeok gui is done.

   Between prepping the deodeok and alternating between the oil-soy marinade and the seasoning sauce to grill it, it is a dish I cannot make very often.

   Taking a day to make deodeok gui like this is not only delicious, but it really feels like enjoying a truly precious side dish.

Ppunwife's tips

• Grilling until lightly charred during the marinade and sauce stages will not quite match charcoal-grilled flavor, but it brings out wonderful deodeok gui flavor right at home.
• The oil-soy marinade seeps into the cracks of the deodeok, so brushing plenty onto just one side is sufficient.
• If you apply the gochujang sauce from the very beginning, the deodeok will burn easily without cooking through. Pre-grilling first with the oil-soy marinade and then lightly grilling with the sauce allows it to cook through tenderly without burning.
• Because the deodeok is brushed with the oil-soy marinade, you do not need to oil the pan when grilling.
• Since the deodeok is already cooked once in the oil-soy marinade, you do not need to grill it for long after applying the sauce.

FAQ

Tags