Soy-Honey Doraji Gangjeong (2 Small Side Servings)

Wash off grit, trim the crown and peel the root. Cut into slim sticks about 5 cm long and 0.5 cm thick.

Rub the trimmed root briefly with 15 g sugar, soak in 500 mL water for 30 minutes, rinse and dry it very thoroughly before frying.

Dust the dry sticks evenly with 18 g moist glutinous rice flour; shake off thick clumps.

Heat about 200 g corn oil in a small deep pan over medium heat. Fry in small batches until golden outside and cooked through, then drain. Never introduce wet utensils into hot oil.

In a separate pan, bring 20 g soy sauce, 20 g water and 10 g honey to a gentle bubble, then lower the heat.

Add the fried root and turn just until lightly glazed. Switch off the heat. Do not touch the very hot glaze.

Sprinkle with 20 g crushed peanuts and let cool slightly before serving. Omit peanuts if they pose an allergy risk.