Ingredients with Measurements:
- 1 pound deodeok (Korean mountain root)
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon rice wine
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Rinse the deodeok under running water and pat dry with paper towels.
2. Cut the deodeok into 4-inch lengths.
3. In a mixing bowl, whisk together the gochujang, soy sauce, honey, sesame oil, rice wine, garlic, ginger, black pepper, and salt.
4. Add the deodeok to the bowl and toss to coat evenly with the marinade.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
6. Preheat a grill pan or outdoor grill over medium-high heat.
7. Brush the grill pan or grill grates with vegetable oil.
8. Grill the deodeok for 2-3 minutes per side, until charred and tender.
9. Transfer the grilled deodeok to a serving platter and garnish with sesame seeds and chopped scallions, if desired.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 6-8 minutes
Temperature:
Grill pan or outdoor grill: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 20g
Protein: 3g
Sodium: 700mg
Sugar: 10g
Substitutions for ingredients:
- Deodeok can be substituted with sweet potato or zucchini.
- Rice wine can be substituted with dry sherry or white wine.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add sliced onions or bell peppers to the marinade for extra flavor and texture.
- Use the marinade for chicken, beef, or pork instead of deodeok.
- Make a vegetarian version by using tofu or tempeh instead of deodeok.
Tips and tricks:
- Make sure to brush the grill pan or grill grates with oil to prevent sticking.
- Don't overcook the deodeok, as it can become tough and chewy.
- Serve with steamed rice and kimchi for a complete Korean meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or oven until heated through.
Presentation ideas:
Arrange the grilled deodeok on a platter and garnish with sesame seeds and chopped scallions.
Garnishes:
Sesame seeds and chopped scallions
Pairings:
Steamed rice, kimchi, and Korean-style pickled vegetables
Suggested side dishes:
Japchae (Korean glass noodle stir-fry), bibimbap (Korean mixed rice bowl), or haemul pajeon (Korean seafood pancake)
Troubleshooting advice:
- If the deodeok is too tough, try blanching it in boiling water for 1-2 minutes before marinating and grilling.
- If the marinade is too spicy, adjust the amount of gochujang or add more honey to balance the heat.
Food safety advice:
- Make sure to cook the deodeok to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all utensils and surfaces that come into contact with raw deodeok to prevent cross-contamination.
Food history:
Deodeok is a root vegetable that grows in the mountains of Korea. It has a crunchy texture and a slightly sweet and nutty flavor. In Korean cuisine, deodeok is often grilled or stir-fried and served as a side dish or snack.
Flavor profiles:
Spicy, sweet, savory, nutty
Serving suggestions:
Serve as a side dish or appetizer with steamed rice and other Korean dishes.
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Region: Korean