Ueong Jorim (Braised Burdock Root)
A simple Korean side dish made with burdock root
about 1/2 pound
or perilla seed oil - deulgireum, 들기름
jocheong, 조청 or corn syrup (mulyeot, 물엿)
Rinse the root. Cut into 2 long pieces. Scrape off the skin with a knife or the back of a knife.
Cut each piece diagonally into thin slices. Gather a few thin slices at a time, and cut into match sticks.
Heat a pan. Add the burdock root and a tablespoon of sesame oil or perilla seed oil. Stir-fry until translucent, 3 to 4 minutes.
Add 4 tablespoons water, the soy sauce, and rice syrup. Simmer over medium low heat until most of the liquid has evaporated, about 7 to 8 minutes. Sprinkle with the sesame seeds.