Deodeok Gui

Deodeok — the wild mountain root of Codonopsis lanceolata — has been foraged and prized in Korea since the Three Kingdoms period, appearing in Goryeo-era medical texts as a tonic food. When grilled and basted with a gochujang paste, its milky sap caramelises into a smoky, slightly bitter, deeply savoury side dish that traditionally accompanied mountain temple meals. Though not offal, deodeok represents Korea's ancient grilled root tradition alongside grilled meats.

Serves: 4

Ingredients

• 400g (14 oz) deodeok roots (fresh or rehydrated dried)
• 1 tbsp (15ml) sesame oil

Basting Paste

• 3 tbsp (45g) gochujang
• 1 tbsp (15ml) soy sauce
• 1 tbsp (15ml) honey or rice syrup (jocheong)
• 1 tbsp (15ml) sesame oil
• 4 cloves garlic, minced
• 1 tsp sesame seeds
• 1 spring onion, finely chopped

Instructions

1. If using fresh deodeok, peel and pound gently with a rolling pin to flatten slightly — this increases surface area for the paste and speeds grilling. Soak in cold salted water 10 minutes to remove bitterness, then drain and pat dry.
2. If using dried, rehydrate in warm water 30 minutes, then proceed with pounding.
3. Mix all basting paste ingredients into a smooth sauce.
4. Brush deodeok generously with sesame oil first, then apply a layer of basting paste.
5. Grill over medium-high heat (or under a broiler) for 3-4 minutes per side, basting once more on each side, until caramelised and lightly charred at the edges.
6. Slice into bite-sized pieces before serving.

Cook's Notes: Deodeok is available at Korean grocery stores and some health food markets. The pounding step is done in Korean cooking to tenderise the fibrous root and help it absorb the baste. It pairs naturally with rice and kimchi as part of a traditional spread (banchan).