Crispy Soy-Glazed Burdock Gangjeong (3 Servings)

Wash and lightly scrape burdock, then slice diagonally about 5 mm thick.

Soak slices in cold water for 10 minutes, drain and pat completely dry to prevent oil splashing.

Dust burdock evenly with 20 g potato starch and shake off excess.

Fill a small deep pot no more than one-third with oil and heat to about 160–170°C. Fry in small batches until golden and cooked through, then drain.

In another skillet, simmer 30 mL soy sauce, 30 mL rice syrup, 45 mL water and 4 g sugar until slightly syrupy.

Lower heat, add fried burdock and quickly toss to glaze; prolonged simmering softens the coating.

Turn off heat, sprinkle with 3 g toasted sesame and serve. Refrigerate leftovers in shallow containers within 2 hours.