Korean Soy-Braised Burdock Root (Ueong Jorim), 2 Servings

Wash and thinly scrape or peel 300 g burdock, then slice into thin 4–5 cm matchsticks. Handle the slippery root carefully.

Soak cut burdock in 3 cups water mixed with 1 tbsp vinegar for about ten minutes to limit browning, then drain well.

Heat 2 tbsp oil in a skillet over medium-high heat and stir-fry burdock about three minutes until slightly translucent.

Add 4 tbsp soy sauce, 1 tbsp cooking wine, 1/2 tbsp garlic, 2 tbsp brown sugar and optional 1 tbsp plum syrup; stir one to two minutes.

Pour in 1 cup water and simmer over medium heat, stirring, until liquid is nearly reduced. Watch rather than assuming a fixed reduction time.

Once liquid is nearly gone, add 1 tbsp corn syrup or brown sugar, 1 tbsp sesame oil and 1 tbsp sesame seeds, then stir-fry about two minutes until glossy.

Serve as two side portions. Refrigerate within two hours, use within three to four days or freeze. The creator cites 5–7 days, but this advice is more conservative.