📝 About This Recipe
Known as the 'Ginseng of the Mountains,' Deodeok root is prized in Korean temple cuisine for its incredible health benefits and unique, earthy aroma. This classic Deodeok-gui features tenderized roots double-glazed in a nutty sesame oil base and a spicy, sweet gochujang sauce. When grilled, the fibrous texture transforms into a succulent, meat-like consistency that captures the perfect balance of smoky char and forest-fresh fragrance.
🥗 Ingredients
Main Ingredients
- 300 grams Fresh Deodeok root (roughly 8-10 medium roots, peeled)
- 1 tablespoon Coarse sea salt (for removing bitterness)
- 2 cups Water (for soaking)
Primary Glaze (Pre-roast)
- 2 tablespoons Toasted sesame oil
- 1 teaspoon Regular soy sauce (lightly seasoned)
Spicy Gochujang Sauce
- 2 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon Gochugaru (Korean chili flakes) (fine powder preferred)
- 1 tablespoon Soy sauce
- 1.5 tablespoons Rice syrup or honey (for a glossy finish)
- 1 teaspoon Sugar
- 1 tablespoon Garlic (very finely minced)
- 1 tablespoon Green onion (white part only, minced)
- 1 tablespoon Mirin (Rice wine)
For Garnish
- 1 teaspoon Toasted sesame seeds (crushed slightly)
- 1 teaspoon Green onion greens (finely sliced)
- 5-6 pieces Pine nuts (finely chopped)
👨🍳 Instructions
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1
Clean the Deodeok roots thoroughly under cold running water to remove any dirt. If using unpeeled roots, use a paring knife to peel the skin in a spiral motion, or blanch them in boiling water for 10 seconds to make peeling easier.
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2
Slice the thicker roots in half lengthwise. If they are very thick, slice them into 1/2 inch thick planks.
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3
Prepare a salt bath by dissolving 1 tablespoon of sea salt in 2 cups of water. Soak the deodeok for 20 minutes; this softens the tough fibers and removes the excess bitterness (saponin).
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4
Drain the roots and pat them completely dry with a kitchen towel. This is crucial for the oil to adhere later.
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5
Place the roots on a cutting board and cover with plastic wrap. Using a rolling pin or meat mallet, gently pound the roots until they flatten and the fibers spread out without breaking the root apart. This creates more surface area for the sauce.
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6
In a small bowl, whisk together the toasted sesame oil and 1 teaspoon of soy sauce. Brush this 'primary glaze' generously over both sides of the flattened roots.
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7
In a separate bowl, combine all the 'Spicy Gochujang Sauce' ingredients. Stir until the sugar and honey are fully incorporated into a smooth, thick paste.
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8
Preheat a non-stick skillet or a cast-iron grill pan over medium-low heat. Add a tiny drop of oil to the pan.
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9
Place the sesame-oil coated roots in the pan. Grill for 2-3 minutes per side until they turn slightly translucent and golden. This 'pre-cooking' ensures the inside is tender before the sugar-heavy sauce is added.
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10
Lower the heat to low. Using a brush or spoon, apply a thick layer of the spicy gochujang sauce to the top side of each root.
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11
Flip the roots over and cook for 1 minute, being careful not to let the sauce burn. While the first side is cooking, apply the sauce to the second side.
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12
Flip once more and grill for another 1-2 minutes until the sauce is bubbly, caramelized, and slightly charred at the edges.
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13
Remove from heat immediately. Transfer to a serving plate, arranging the roots neatly.
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14
Garnish with crushed sesame seeds, sliced green onions, and the chopped pine nuts for a professional, elegant finish.
💡 Chef's Tips
Always use low to medium-low heat when grilling with gochujang, as the high sugar content causes it to burn very quickly. If the deodeok is very bitter even after soaking, add a teaspoon of sugar to the salt water soak. Pounding the root is the most important step; it breaks down the woody texture into something tender and succulent. Fresh deodeok has a sticky sap; wear gloves while peeling if you have sensitive skin or want to avoid the residue. For an authentic smoky flavor, you can finish the dish with a kitchen torch for 10 seconds after plating.
🍽️ Serving Suggestions
Serve as part of a traditional Korean 'Bansang' (full meal) with warm multi-grain purple rice. Pairs beautifully with a chilled glass of Makgeolli (Korean rice wine) to balance the spice. Serve alongside a light, refreshing soybean paste soup (Doenjang-guk) to cleanse the palate. Excellent as a vegetarian main dish or a sophisticated side dish for grilled meats like Bulgogi. Wrap pieces of the grilled root in perilla leaves for an extra burst of herbal flavor.