korean grilled bellflower roots with hot pepper paste sauce.
grilled bellflower roots (deo-deok)
ingredients:
(24) oz. frozen bellflower roots (codonopsis)
sauce:
(1/2) cup korean hot pepper paste
(1/2) cup honey
- you can use sugar and/or korean malt syrup instead of honey.
(2) Tbsp. course hot korean pepper powder
(1) Tbsp. soy sauce
(1) Tbsp. sesame oil + extra for frying
(1) Tbsp. sesame seeds
(1) tsp. minced garlic
(1/2) tsp. minced ginger
garnishes:
pine nuts and sesame seeds
direction:
1. thaw (24) oz. frozen bellflower roots over night, wash thoroughly and squeeze excess water.
2. cut the roots in half, place a sheet of plastic over and flatten them by gently pounding with a meat mallet.
3. in a bowl, mix (1/2) cup korean hot pepper paste, (1/2) cup honey, (2) Tbsp. course hot korean pepper powder, (1) Tbsp. soy sauce, (1) Tbsp. sesame oil, (1) Tbsp. sesame seeds. (1) tsp. minced garlic and (1/2) tsp. minced ginger to make the sauce.
4. generously coat the flattened roots with the sauce and let them marinate for at least 30 min.
5. heat a pan on medium to medium high heat and add a few drops of sesame oil, and pan fry the marinated roots until the skin crisps up (about 2-3 min each side).
- do not add too much oil. you can even skip the oil if you want.
6. decorate with pine nuts and sprinkle some sesame seeds.
yield: about 8 servings