Pan-Grilled Deodeok with Gochujang
Pound deodeok root flat, pan-sear it, then brush it with gochujang seasoning and sear it briefly again.
- Prep
- 30 min
- Cook
- 7 min
Scale the recipe
Ingredients
- Deodeok root (Codonopsis lanceolata) Raw deodeok after cleaning, removing the tough crown and peeling
- 200 g
- Scallions
- 10 g
- Soaking water Use enough water to submerge the root. Choose a narrow container, or soak in batches.
- 2 C Fixed amount
Seasonings
- Salt for soaking Use with the fixed water quantity shown and discard the soaking liquid.
- 3 g Fixed amount
- Neutral cooking oil
- 2/3 T
- Brewed soy sauce
- 1/3 T
- Korean chili paste (gochujang)
- 2 T
- Korean rice syrup (jocheong)
- 1 T
- Minced garlic
- 1/2 T
- Sesame oil
- 1/3 T
- Toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Clean and peel the root
Scrub the deodeok under running water and remove the tough crown and peel. Weigh the trimmed root 200 g.
-
Soak in light brine
Dissolve the salt 3 g in the water 2 C and soak the root for 20 minutes. Lift it out, rinse briefly in cold drinking water and pat dry.
-
Pound the root flat
Cut the deodeok into 4–5 cm lengths and split each down the middle. Place cut-side down and pound gently with a rolling pin until evenly flattened.
-
Mix the gochujang seasoning
Stir gochujang 2 T, brewed soy sauce 1/3 T, rice syrup 1 T and minced garlic 1/2 T until smooth.
-
Sear the unseasoned root
Coat the skillet with neutral oil 2/3 T and heat over medium. Spread out the roots, sear 2–3 minutes, flip and cook another 2 minutes. Lower the heat when the edges begin to turn golden.
-
Brush with seasoning and cook
Over low heat, spread a thin layer of seasoning with a brush or spoon. Flip and coat the other side. Cook about 30 seconds per side until the sauce is glossy.
-
Top with scallions and sesame
Turn off the heat and lightly coat the roots with sesame oil 1/3 T. Slice the scallions 10 g, add them and sprinkle with toasted sesame 1/3 T. Refrigerate leftovers at 4°C or below within 2 hours, or within 1 hour if the air temperature exceeds 32°C.
