This addictive sweet and spicy burdock root dish is made with just burdock and seasonings. It's a perfect match for rice and beer, making it an irresistible side dish. Try it out when root vegetables are in season!
Ingredients
Main Ingredients (2 servings)
- Burdock root <b>2 roots (300g)</b>
- Potato Starch <b>2 tbsp</b>
Seasonings
- [A] Mirin (Sweet Rice Wine) <b>2 tbsp</b>
- [A] Soy Sauce <b>1 tbsp</b>
- [A] Gochujang (Korean Chili Paste) <b>1 tsp</b>
- [A] Ketchup <b>1 tsp</b>
- [A] Grated Garlic <b>1 tsp</b>
- [A] Sugar <b>2 tsp</b>
- Toasted Sesame Seeds <b>1 tbsp</b>
Steps
- Wash the 2 burdock roots (300g) with a scrub brush and peel off the skin with the back of a knife.
- Cut the peeled burdock root into bite-sized, irregular pieces. This is the key! Cutting diagonally and then rotating the knife 90 degrees to make a cut on the surface makes them easier to eat.
- Soak the cut burdock root in vinegar water for about 5 minutes.
- In a bowl, mix 2 tbsp Mirin (Sweet Rice Wine), 1 tbsp Soy Sauce, 1 tsp Gochujang (Korean Chili Paste), 1 tsp Ketchup, 1 tsp Grated Garlic, and 2 tsp Sugar to make the yangnyeom sauce.
- Drain the burdock root that was soaking in vinegar water in a colander and thoroughly remove any excess water.
- Place the burdock root in a plastic bag, add 2 tbsp Potato Starch, close the bag, and shake to coat the burdock root evenly with the starch.
- Heat about 1cm of oil in a frying pan.
- Place the starch-coated burdock root in the frying pan and deep-fry over medium heat. This is the key! The burdock pieces tend to stick together, so separate them with chopsticks until the coating solidifies while cooking.
- First, increase the heat to high to crisp up the coating.
- Once the coating has solidified, reduce the heat back to medium and continue to deep-fry until cooked through, being careful not to burn.
- When the burdock root has browned all over and the coating is firm, transfer to paper towels to drain excess oil.
- Discard the oil remaining in the frying pan.
- Add the drained burdock root and the prepared yangnyeom sauce to the frying pan. Cook while evaporating the moisture to coat the burdock root evenly with the sauce. This is the key! The sauce clinging well to the burdock root allows you to enjoy the flavors of the burdock and the yangnyeom sauce deliciously.
- Once the sauce is evenly coated, add 1 tbsp Toasted Sesame Seeds and mix well.
- Transfer to a plate and serve. It's done!
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