Ingredients with Measurements:
- 1 pound of deodeok (Korean mountain root)
- 1/2 cup of soy sauce
- 1/4 cup of rice vinegar
- 1/4 cup of brown sugar
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of water
- 1 tablespoon of cornstarch
- 2 tablespoons of vegetable oil
Special Equipment Needed:
- Grill or grill pan
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-Step Instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Wash and peel the deodeok. Cut the deodeok into 3-inch long pieces.
3. In a mixing bowl, whisk together the soy sauce, rice vinegar, brown sugar, honey, sesame oil, minced garlic, minced ginger, black pepper, and red pepper flakes.
4. Place the deodeok pieces in the mixing bowl and toss to coat with the marinade. Let it marinate for 10 minutes.
5. In a small bowl, whisk together the water and cornstarch to make a slurry.
6. Heat the vegetable oil in a pan over medium heat. Add the marinated deodeok and cook for 5-7 minutes, or until the deodeok is tender and slightly charred.
7. Pour the slurry into the pan and stir until the sauce thickens and coats the deodeok.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Grill or grill pan: medium-high heat
Pan: medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat per serving: 8g
Carbohydrates per serving: 28g
Protein per serving: 4g
Substitutions for ingredients:
- Deodeok can be substituted with sweet potato or carrot.
- Rice vinegar can be substituted with apple cider vinegar.
- Brown sugar can be substituted with white sugar or honey.
- Soy sauce can be substituted with tamari or coconut aminos.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add sliced onions and bell peppers to the pan for a more colorful dish.
- Use chicken or beef instead of deodeok for a meatier version.
- Add pineapple chunks for a tropical twist.
Tips and Tricks:
- Make sure to peel the deodeok thoroughly to remove any dirt or debris.
- Do not overcook the deodeok as it can become too soft and mushy.
- Use a grill pan if you don't have a grill.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in the microwave or on the stove until heated through.
Presentation Ideas:
Serve the Sweet and Sour Deodeok Gui on a platter with a sprinkle of sesame seeds and chopped green onions.
Garnishes:
Sesame seeds and chopped green onions.
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested Side Dishes:
- Stir-fried vegetables
- Korean pancake (jeon)
- Spicy tofu soup (soondubu jjigae)
Troubleshooting Advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the deodeok is too tough, marinate it for a longer period of time.
Food Safety Advice:
- Wash your hands before handling any food.
- Make sure to cook the deodeok thoroughly to avoid any foodborne illnesses.
Food History:
Deodeok is a Korean mountain root that has been used in Korean cuisine for centuries. It is known for its unique flavor and texture and is often used in soups, stews, and side dishes.
Flavor Profiles:
The Sweet and Sour Deodeok Gui has a sweet and tangy flavor with a hint of spiciness. The deodeok has a slightly crunchy texture that pairs well with the tender and juicy meat.
Serving Suggestions:
Serve the Sweet and Sour Deodeok Gui as a main dish with steamed rice and a side of kimchi.
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Region: Korean