Steps

1. Clean the skin of 1 Gobo (Burdock Root). Scrape off any remaining dirt or mud with a knife.
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2. Lightly pound the washed gobo with a rolling pin or similar object to create thin cracks all over the surface. (This is the key!) Don't pound too hard, or it will become mushy. Stop when you see cracks. This step enhances the crispiness.
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3. Cut the pounded gobo diagonally into thin, irregular strips. (This is the key!) Creating more cut surfaces will help it fry up crispier.
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4. Soak the cut gobo in water, then gently pat it dry.
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5. In a bowl, combine 2 tbsp All-purpose Flour, 2 tbsp Water, and a pinch of Salt. Mix briefly to create a batter. (This is the key!) If the batter is too watery, add a little more flour to adjust the consistency.
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6. Lightly fill a frying pan with Frying Oil (as needed) and heat it up.
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7. Coat the dried gobo pieces thoroughly with the prepared batter.
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8. To check the oil temperature, drop a small piece of gobo into the oil. When it slowly starts to float up, add the rest of the gobo pieces all at once.
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9. While occasionally flipping them, fry-bake until the gobo is golden brown. (This is the key!) Frying too quickly can reduce crispiness, so it's better to fry-bake for a bit longer than you might think.
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10. Once the gobo is golden brown, turn off the heat and drain the excess oil. (This is the key!) Overcooking will result in a bitter taste, but undercooking will sacrifice crispiness, so pay close attention to the heat level.
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11. In a separate bowl, combine 1 tbsp Soy Sauce, 1 tbsp Water, 2 tsp Sugar, 1/2 tsp Potato Starch, a little Grated Garlic (optional), and 1 tsp Vinegar. Mix well.
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12. Heat the mixed sauce ingredients and simmer until thickened.
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13. Arrange the fried gobo on a serving plate.
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14. Just before serving, generously drizzle the prepared sweet and savory sauce over the gobo. (This is the key!) Enjoy the contrast between the sauced and unsauced portions.
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15. Sprinkle White Sesame Seeds (as needed) over the top by twisting them.
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