Ingredients with Measurements:
- 1 pound Deodeok, cut into 2-inch pieces
- 2 bell peppers, sliced into strips
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon chopped scallions
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and scallions to make the marinade.
3. In a large bowl, toss Deodeok and bell peppers with olive oil, salt, and black pepper.
4. Add the marinade to the bowl and toss to coat the vegetables evenly.
5. Thread Deodeok and bell pepper strips onto skewers.
6. Grill skewers for 5-7 minutes on each side, until vegetables are charred and tender.
7. Remove skewers from grill and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-14 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 190
- Fat: 10g
- Carbohydrates: 20g
- Protein: 6g
- Fiber: 4g
- Sugar: 12g
Substitutions for ingredients:
- Deodeok can be substituted with any firm root vegetable, such as sweet potato or carrot.
- Bell peppers can be substituted with any other vegetable that can be grilled, such as zucchini or eggplant.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced onions or mushrooms to the skewers for extra flavor.
- Use the marinade as a dipping sauce for the grilled vegetables.
- Serve the skewers over a bed of rice or quinoa for a complete meal.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
- Cut the Deodeok and bell peppers into similar-sized pieces to ensure even cooking.
- Brush the skewers with the marinade while grilling for extra flavor.
Storage instructions:
- Store leftover grilled Deodeok and bell peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftover skewers in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the skewers on a platter with a sprinkle of chopped scallions and sesame seeds.
Garnishes:
- Chopped scallions and sesame seeds
Pairings:
- Serve with a side of steamed rice or quinoa.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Asian-style slaw
Troubleshooting advice:
- If the vegetables are not cooking evenly, adjust the heat on the grill or move the skewers to a different part of the grill.
Food safety advice:
- Make sure to wash the Deodeok and bell peppers thoroughly before grilling.
- Use separate cutting boards and utensils for raw vegetables and cooked food to prevent cross-contamination.
Food history:
- Deodeok is a type of Korean mountain root vegetable that is known for its unique flavor and texture.
Flavor profiles:
- The Deodeok has a slightly sweet and nutty flavor, while the bell peppers add a smoky and slightly sweet flavor to the dish.
Serving suggestions:
- Serve the skewers as an appetizer or as a main dish with a side of rice or quinoa.
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Region: Korean