Ueong 우엉 (Greater Burdock) is a root that is very crisp and has a sweet, mild, and pungent flavor. The braised dish is a delicious offering that combines sweet, savory, and salty elements, and is a great addition to any meal.
1/2 pound burdock root
1 ounce ginger root
6 cloves garlic
2 tablespoons sesame oil
1 cup anchovy stock *
3 teaspoons brown sugar
1/4 cup soy sauce
2 teaspoons mulyeot (malt syrup)
1 teaspoon roasted whole sesame seed
4 each dried anchovies
1 piece Kelp (2 X 2 Inch)
- Rinse the kelp in cold water.
- Place kelp and anchovies in a small bowl and cover with 1 cup water.
- Soak for fifteen minutes.
- Pour the soak water and the kelp/anchovies into a small sauce pan.
- Bring to boil over high heat, then simmer over medium low for ten minutes.
- Remove from heat and strain out the anchovies and kelp. Discard the solids.
- Wash in cold water, then peel.
- Thin slice along the length of the root (about 1/8 inch thick). If the roots are long, cut them in half or thirds crosswise before slicing.
- Cut the slices into “matchsticks”. (about 1/8inch thick)
- Peel if needed, Rinse in cold water.
- Fine chop (mince) the garlic.
- Peel the ginger, rinse in cold water, then grate or fine chop (mince).
- Lightly oil a stir fry pan, heat over medium heat for a couple minutes, then add the ginger and garlic. Cook about 2 minutes.
- Add the cut burdock root and fry foe about 5 minutes, stirring often.
- Add the soy sauce, anchovy broth, sesame oil, and brown sugar to the stir fry pan, reduce heat to medium low, cover and cook for about 30 minutes, stirring occasionally, until the sauce is nearly gone.
- Uncover and add the mulyeot, cook for another five minutes.
- Remove from heat and let cool for several minutes.
- Lightly sprinkle with sesame seed, and serve warm, or refrigerate for later use.