Korean Grilled Deodeok (Bellflower Root)
Deodeok gui is a treasured Korean side dish of grilled bellflower root with a nutty, slightly sweet flavor and tender interior. Marinate strips in a simple soy-sesame blend, then char them over high heat for a smoky finish.
- Total time
- 25 min
- Servings
- 2
- Calories
- 95
- Protein
- 2g
Ingredients
- 12 oz deodeok (bellflower root)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
- ¼ teaspoon salt and pepper
Instructions
- 1
Rinse the deodeok under cold running water while rubbing gently with your fingers to remove dirt from the wrinkled surface, about 30 seconds.
- 2
Pat the deodeok completely dry with a clean kitchen towel by pressing and rolling gently until no moisture remains.
- 3
Place each deodeok on a cutting board and slice lengthwise (from one end to the other) into strips about 1/4-inch thick, like slicing a carrot lengthwise.
- 4
Pour 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 minced garlic clove into a shallow bowl and stir with a spoon until the mixture is uniform.
- 5
Place the deodeok strips in the bowl and turn them with your hands until every piece is evenly coated with the marinade, about 1 minute total.
- 6
Place a large skillet or grill pan over medium-high heat and wait until a drop of water flicked onto the surface sizzles and evaporates instantly, about 2 minutes.
- 7
Lay the deodeok strips flat in the hot pan in a single layer (work in batches if needed so they don't overlap) and do not move them for 3 minutes so they char on the bottom.
- 8
Flip each strip using tongs and cook the other side for 2 minutes until it turns golden brown and the root feels tender when pierced with a fork.
- 9
Transfer the cooked deodeok to a serving plate or board.
- 10
Scatter 1 tablespoon sesame seeds across the hot deodeok, then sprinkle lightly with salt and pepper to taste.
Tools you’ll need
- cutting board
- sharp knife
- small bowl
- spoon
- 12-inch skillet or grill pan
- tongs
- serving plate
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