Korean Grilled Deodeok (Bellflower Root)

Step 1

Rinse the deodeok under cold running water while rubbing gently with your fingers to remove dirt from the wrinkled surface, about 30 seconds.

Step 2

Pat the deodeok completely dry with a clean kitchen towel by pressing and rolling gently until no moisture remains.

Step 3

Place each deodeok on a cutting board and slice lengthwise (from one end to the other) into strips about 1/4-inch thick, like slicing a carrot lengthwise.

Step 4

Pour 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 minced garlic clove into a shallow bowl and stir with a spoon until the mixture is uniform.

Step 5

Place the deodeok strips in the bowl and turn them with your hands until every piece is evenly coated with the marinade, about 1 minute total.

Step 6

Place a large skillet or grill pan over medium-high heat and wait until a drop of water flicked onto the surface sizzles and evaporates instantly, about 2 minutes.

Step 7

Lay the deodeok strips flat in the hot pan in a single layer (work in batches if needed so they don't overlap) and do not move them for 3 minutes so they char on the bottom.

Step 8

Flip each strip using tongs and cook the other side for 2 minutes until it turns golden brown and the root feels tender when pierced with a fork.

Step 9

Transfer the cooked deodeok to a serving plate or board.

Step 10

Scatter 1 tablespoon sesame seeds across the hot deodeok, then sprinkle lightly with salt and pepper to taste.