Ueong Japchae: Korean Stir-Fried Burdock and Vegetables (No Glass Noodles)

Wash the burdock under running water, scrape off the thin surface and cut into fine matchsticks. If needed, soak briefly in water to limit browning, then drain well.

Julienne carrot and red pepper to a similar size as the burdock. Remove some seeds from the mild green peppers and slice diagonally.

Mix 2 tbsp regular soy sauce, 1 tbsp soup soy sauce, 1 tbsp garlic, 1 tsp sugar, 1 tbsp syrup and 80 ml kelp stock into a sauce.

Heat 1 tbsp oil in a pan and stir-fry the burdock first. When the strips start to soften slightly, add the carrot and continue cooking.

When the carrot softens slightly, add bell pepper and green pepper. Pour in the prepared sauce and simmer over medium heat, stirring regularly.

Turn off the heat when most sauce has evaporated and the burdock is cooked through but still pleasantly firm. Add a pinch of pepper and serve warm.