Korean Stir-Fried Burdock Root

Scrape the 250 g burdock root lightly with the back of a knife, then cut it into thin 5 cm matchsticks.

Soak the strips in vinegared cold water for 10 minutes to limit browning and soften harsh bitterness.

Drain the burdock well and lightly blot the surface dry.

If too much water remains, the strips will steam instead of fry, making the texture dull rather than crisp and keeping the seasoning from clinging cleanly.

Heat a pan over medium-high heat and add 1 tablespoon cooking oil.

When the oil loosens and spreads thinly, add the burdock and stir-fry for about 3 minutes, tossing often so the surfaces coat evenly.

When the edges look slightly translucent and the earthy aroma turns nutty, reduce the heat to medium.

Add the soy sauce, grain syrup, sugar, and 100 ml water, then stir from the bottom so every strip is seasoned.

Once the sauce starts bubbling, reduce it for 7 to 9 minutes while stirring as if stir-frying.

Watch for larger bubbles and almost no liquid left, and scrape the pan often to prevent sticking or scorching.

When the burdock turns glossy brown, turn off the heat.

Add 1 teaspoon sesame oil and 1 teaspoon sesame seeds, toss well, then let it cool slightly so the glaze settles and the sweet-salty flavor finishes evenly.