Deodeok gui [Grilled Deodeok]

The aroma of wild Deodeok (bonnet bellflower root) can be sensed even from a great distance. Sweet and pleasantly bitter, it is claimed that wild Deodeok grows on dewdrops in the mountainsides. Deodeok is rich in fiber and has earned the nickname ‘mountain meat’ because of its firm, chewy texture. In China, deodeok has been used purely as a medicinal herb, but Koreans have used it mostly for cooking. Evidence that Food Is Medicine Since ancient times, wild Deodeok has been referred to as ‘Sasam (ginseng grown on sand),’ because of the belief that its pharmacological effects are comparable to wild ginseng. According to old sayings, Deodeok can relieve even the nastiest stomach cramps. Deodeok is similar to ginseng or wild bellflower in appearance but has a distinct flavor. It is preferred over bellflower roots, because the root is more fragrant and tender. Young leaves of Deodeok can be steamed and eaten as a side dish or as wraps, while the roots are used in various dishes including Gochujang-jangajji (Deodeok roots pickled in red hot pepper paste), Saengchae (julienned Deodeok root salad), Jaban (salted Deodeok roots), Gui (grilled Deodeok roots), Nureumjeok (pan-fried Deodeok roots), Jeonggwa (candied Deodeok roots) and Deodeok root liquor. Among these, it is Deodeok-gui (grilled Deodeok roots) that makes the best side dish for rice. Deodeok-gui, prepared by brushing the roots with a Gochujang sauce and grilling it in an oiled pan or over charcoal flames, has a deliciously tender and crunchy texture. How to Peel Wild Deodeok After cleansing the surface of the wild Deodeok (bonnet bellflower) with a scouring pad, soak it in boiling water for four or five seconds. Because the sticky saponins smear into the Deodeok, it becomes easier to peel with a knife or other tool. Do not rinse the peeled Deodeok, just lightly pound it with the back of a knife or dowel until tender and then prepare it to taste grilled or pickled in red chili paste.

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