Deodeok jangajji

Carefully peel the skin from each deodeok root using a vegetable peeler or a knife.

Place the peeled deodeok roots on a sturdy cutting board and gently pound them with the back of a heavy knife or a meat mallet until slightly flattened and pliable, being careful not to tear them apart.

In a large mixing bowl, combine the gochujang, soy sauce, gochugaru, minced garlic, rice syrup, rice vinegar, sesame oil, and water. Whisk thoroughly until the marinade is smooth and well-combined.