Pan-Grilled Deodeok Root with Gochujang Glaze

Scrub commercially sold edible deodeok roots under running water and peel carefully, cutting away from your body to prevent slips.

Split thick roots lengthwise, then gently pound flat with a rolling pin. Soak in cold water about 10 minutes and pat thoroughly dry.

Mix gochujang, chili flakes, honey, sesame oil and garlic to make a spreadable glaze.

Heat neutral oil in a skillet over medium-low heat and lightly cook both sides of the unglazed roots first; sugary sauce can scorch if added too early.

Brush the glaze on both sides and grill over low heat for about 2–3 minutes per side until tender and glossy; lower the heat if the glaze darkens too fast.

Sprinkle with sesame seeds and serve warm. Rice syrup can replace honey, but it is thicker, so add it gradually.