더덕구이 ( Deodeok Gui ) by RaOn ● 
 trans . / ed . by Onsemiro Grilled Codonopsis lanceolata ( Deodeok Gui ) 
 The root of deodeok ( 더덕 , “ Codonopsis 
 lanceolata ” ( CL ) ) is one of the most cherished healthy root foods among Korean people , along 
 with insam ( 인삼 , “ ginseng ” ) , 
 chik ( 칡 , “ arrowroot ” ) , 
 doraji ( 도라지 , “ Korean 
 bellflower root ” ) , ueong ( 우엉 , “ burdock root ” ) , and yeongeun ( 연근 , “ lotus 
 root ” ) . About 70 % of the Korean peninsula 
 is covered by low and tall mountains where mushrooms , wild root plants , and 
 wild ferns have naturally grown for ages . Korean people have collected and used them in dishes since you 
 don ’ t know when until now . I don ’ t know 
 whether ancient Koreans started eating these nature ’ s foods knowing their 
 health benefits or they came to the realization , as they ate these foods , that 
 they were beneficial . Whatever , the fact 
 is that the ancient Koreans left records to show these natural foods are as valuable 
 and beneficial as other expensive medicines ( i . e . herbal medicines back then ) . And I ’ m amazed at how wise they were - just think about all the processes they must have undergone over ages of trial and error to select only the beneficial wild plants , ferns , and roots , and also to create ideal recipes for the dishes . 
 RaOn ’ s 
 Korean root dish of the day is “ grilled deodeok . ” I used gaeul 
 deodeok roots ( 가을 더덕 , “ fall CL roots , ” gathered in fall as indicated in its name ) 
 which are considered the best – the most beneficial and flavorful of all the wild deodeok roots . In traditional Korean herbal medicine , deodeok roots are known to ( 1 ) protect the 
 bronchial tubes , ( 2 ) soothe the phlegmy coughs , ( 3 ) cleanse the lungs , ( 4 ) 
 detoxify the body , ( 5 ) prevent and fight cancer , ( 6 ) boost your appetite by 
 strengthening the spleen and stomach , and ( 7 ) reduce swelling by rejuvenating 
 the kidneys . The antioxidant , antimicrobial , and antimutagenic 
 activities of deodeok roots are quite a known fact in medical circles nowadays . 
 matter how healthy foods are , you won ’ t eat them too often if they are not 
 tasty . But trust me on this : deodeok has the most outstanding combinations 
 in taste , flavor , texture , and nutritional value of all other root plants . This is why this food is so popular among 
 Korean people and there are so many famous Korean dishes that have deodeok roots in them : deodeok 
 gui ( 더덕구이 , “ grilled 
 CL roots ” ) , deodeok jangajji ( 더덕장아찌 , “ pickled CL roots ” ) , deodeok muchim ( 더덕 무침 , “ seasoned 
 CL roots ” ) , deodeok gimchi / kimchi ( 더덕 김치 , “ CL root kimchi ” ) , deodeok jeon ( 더덕 전 , 
 “ CL root pancakes ” ) , and deodeok 
 saengchae ( 더덕 생채 , “ Korean - style CL root 
 salad ” ) . 
 ● 500 g deodeok roots * 
 ( approx . 1 . 1 lbs or 15 roots ) 
 ● 4 TBSP 
 gochujang * ( Korean hot pepper 
 ● 1 TBSP 
 gochugaru * ( Korean hot pepper powder ) 
 ● 2 TBSP 
 maesil cheong ** ( Korean plum syrup ) 
 ● 3 TBSP 
 jocheong or ssalyeot * ( Korean rice syrup ) → Substitute : 
 3 TBSP honey or Oligo syrup * 
 ● 1 ½ TBSP 
 ● sesame oil and grapeseed ( or canola ) oil mixture ( 1 : 1 ) 
 ● 2 TBSP sesame seeds , toasted 
 ** You can find maesil cheong or maesil extract at Amazon . com . 
 Step 1 . Peel Deodeok 
 ( You can jump to step 2 if you choose to buy already peeled deodeok roots , which are available at 
 your local Korean markets . ) 
 ● Wash the 
 roots thoroughly and put them in water . Draw 
 a 1 / 2 inch - long vertical line with a knife on a root and then peel off the rest 
 by hand . Feeling challenged ? Just think of the way Robert De Niro peeled off 
 an egg in the movie “ Angel Heart . ” ( NDR / NDT : Click HERE to watch the scene that 
 to see the detailed pictures of the peeling process . ) Or peel it just as if you tear it off . 
 ● The sap that comes from the root when 
 you peel it has anti - inflammatory benefits thanks to its sap - onin 
 content . The study found that deodeok 
 improves the inflammatory response of some immune system cells and suppresses 
 nitric oxide and tumor necrosis factor . So remember sappier is better . Make sure to wear disposable gloves when you peel it lest your hands get 
 sticky and dirty . 
 ● You can also buy already peeled deodeok roots , which are available at 
 your local Korean markets . 
 Step 2 . Spread and Tenderize Deodeok Roots . ● Make a deep vertical slit through the 
 root and split it open . Put the root in 
 a zipper bag – remember the sap ? It ’ s to 
 keep your hands and other kitchen utensils from getting all sticky and colored . Place the ziplocked root on a wooden cutting 
 board and beat it with a stick or wooden rolling pin until it is widened and flattened . ● When you beat the root , do it gently , 
 starting from its thickest middle part . If 
 you smash it with all your might , then the root will break into pieces . Do it just a little bit harder than tapping 
 ● This laborious tenderizing job will give the root “ meaty ” 
 texture when it ’ s grilled so that even a veggie - hater could love it . ( NDR / NDT : My son , Caleb , loves it when it ’ s 
 flattened as thinly as possible and grilled as toasty as possible . And he still thinks it ’ s a kind of grilled meat , 
 not a veggie . ) 
 ● Cut each flattened root horizontally 
 into two , yielding two 3 - inch - long rectangles , and soak in cold water for about 30 minutes . Drain the roots through a 
 ( clockwise from top left ) maesil cheong or maesil extract , jocheong or ssalyeot , gochujang and gochugaru , and soy sauce 
 ● Combine Korean hot pepper 
 paste , Korean hot pepper powder , soy sauce , maesil extract ( or squeezed 
 apple / pear juice ) , Korean rice syrup ( or Oligo syrup or honey ) , and sesame oil 
 in a big mixing bowl . 
 ● Maesil 
 cheong is a Korean plum extract which is combined with brown sugar and 
 aged in a jar . When used in a dish , it 
 adds a kick to the taste of whatever you got – an MSG - free gamchil mat ( 감칠 맛 , “ a fifth basic taste together with 
 sweet , sour , bitter , and salty ” ) . This 
 extract has antibacterial properties , protects the stomach , and 
 aids digestion . When you have a stomach 
 upset , heartburn , or acid indigestion , drop a teaspoonful or two of this 
 extract in a cup of warm or cold water and drink it slowly . It will relieve nausea and other symptoms . 
 ● Jocheong 
 or ssalyeot is fermented Korean rice 
 syrup which is made from steamed rice and frequently used in Korean dishes 
 instead of sugar . ( Beware mulyeot is corn syrup . ) As Korean rice syrup does not affect your 
 blood sugar levels , it can be a healthier substitute for sugar or corn syrup . 
 Step 4 . Marinate Deodeok 
 ● Brush marinade generously and very gently 
 over root rectangles lest they be easily torn apart . Still , if you feel too lazy , then pour prepared 
 marinade over the root rectangles and mix very gently until well coated . 
 ● Stack up marinated roots in a bowl 
 and sprinkle chopped green onions on top of each layer . 
 A layer of marinated deodeok rectanglessprinkled with chopped green onions 
 Step 5 . Grill Deodeok 
 ● If you ’ re worried about environmental 
 estrogens , you may want to use a diamond - coated or marble - coated grill 
 pan . If it ’ s nonstick , it means you can 
 ● Heat 2 tsp sesame oil and grape oil 
 mixture in a grill ( or frying ) pan over medium heat . Cook root rectangles until both sides are toasty 
 brown . You may cook the roots on a charcoal grill if you prefer . 
 ● Nothing smells better than the 
 mouthwatering aroma of deodeok 
 grilling in a pan or on a barbecue mixed with the fragrance of sesame oil . So , how ’ s it taste ? You ’ ll never know until you taste it . Just give yourself a chance to savor this flavorful , 
 healthy Korean food . ● Sprinkle with 
 toasted sesame seeds and serve with cooked rice as banchan ( 반찬 , “ side 
 dish ” ) . The typical Korean table setting for an ordinary family meal usually consists of bap ( 밥 , “ cooked rice ” ) , guk ( 국 , “ soup ” ) or jjigae ( 찌개 , “ stew ” ) , several banchan ( 반찬 , “ side dish ” ) , and gimchi ( 김치 , “ kimchi ” ) . When you have a get - together with family and friends over a barbeque 
 party , think about grilling both deodeok 
 roots and meat . This will help reduce 
 the absorption of cholesterol and saturated fat contained in meat and also prevent 
 cancer with its antioxidant , anticancer , and antimutagenic properties . 
 ● My sister , RaOn , will be a contributing blog writer on this blog . She currently lives in Seoul , Korea , and will write about what real Korean people eat at home or at Korean - style diners , not at fancy restaurants – it ’ s just simple yet healthy comfort foods that happen to be very delicious ! 
 deodeok ( codonopsis lanceolata ) , 
 Amanda ButterworthSeptember 18 , 2012 at 12 : 38 AMWOW ! ! Just finished eating this and it was awesome ! Nice recipe , thank you so much . .. Someone sent us a big box of deodok today as a gift and I had no idea what to do with it . Will definitely be making this in the future : -) ReplyDeleteAmanda ButterworthSeptember 18 , 2012 at 12 : 39 AMGREAT RECIPE ! We had a box of deodok arrive today as a gift and I had no idea what to do with it ! Thank you so much . .. just made my first batch and we loved it ! THANKS AGAIN ! R e p lyDeleteOnsemiroSeptember 18 , 2012 at 8 : 25 AMAmanda , great to know you enjoyed your dish ! Deodeok is one of the best meat alternatives . : ) ReplyDeleteGovind MenonMay 31 , 2014 at 4 : 16 PMThis was truly awesome . My 3 year old daughter loved it too . I had eaten it at Hangawi in New York and couldn ' t find it on any of the restaurant menus in Los Angeles . I stuck the marinated Todok under the grill in oven and turned it when the top started getting crisp . ReplyDeleteRepliesJea KimMay 31 , 2014 at 7 : 14 PMDid you mean you had used my sister ' s recipe ? If so , that ' s awesome . And here ' s one more tip : finely chop deokdeok , u - eong ( burdock ) , pyogo beoseot ( shitake mushroom ) , onion , and green onion and mix all these ingredients with pressed / drained dubu ( tofu ) . Add salt , soy sauce and pepper to taste . Make hamburger patties and grill them . This will be an awesome vegetarian substitute for beef burgersDeleteReplyAdd commentLoad more . ..