Spicy Gochujang Burdock Stir-Fry
Spicy Gochujang Burdock Stir-Fry
Spicy and Sweet! The Secret to Delicious Gochujang-Glazed Burdock Root Stir-Fry
Today, I’m sharing a recipe for a chewy and flavorful Gochujang-glazed burdock root stir-fry. Unlike the typical soy sauce-based burdock dishes, this one offers a unique, spicy-sweet taste that will awaken your appetite, making it a special side dish. If slicing thinly feels tedious, you can achieve a satisfyingly crisp texture by slicing it diagonally. This Gochujang Burdock Stir-Fry is perfect as a side for rice, so let’s make it together right now! You can find more detailed instructions on how to prepare burdock root [here](https://blog.naver.com/wjdtj54/222196768106).
Main Ingredients- 300g prepared burdock root
Seasoning Ingredients- 2 Tbsp soy sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili powder)
- 5 Tbsp cooking wine (like Mirin)
- 3 Tbsp oligosaccharide
- 0.8 Tbsp sugar (approx. 1 Tbsp)
- A pinch of ginger powder (or 1/2 tsp minced fresh ginger)
- 1/2 cup dashima broth or water (approx. 100ml)
- 1 Tbsp toasted sesame seeds
- 2 Tbsp sesame oil
- 1 Tbsp cooking oil
- 1 Tbsp honey or corn syrup
- 2 Tbsp soy sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili powder)
- 5 Tbsp cooking wine (like Mirin)
- 3 Tbsp oligosaccharide
- 0.8 Tbsp sugar (approx. 1 Tbsp)
- A pinch of ginger powder (or 1/2 tsp minced fresh ginger)
- 1/2 cup dashima broth or water (approx. 100ml)
- 1 Tbsp toasted sesame seeds
- 2 Tbsp sesame oil
- 1 Tbsp cooking oil
- 1 Tbsp honey or corn syrup
Cooking Instructions
Step 1
Gently scrape the outer skin of the burdock root with the back of a knife until clean. Then, cut it diagonally into about 5cm lengths. Cutting diagonally helps prevent the burdock from breaking apart during cooking and maintains its crisp texture.
Step 2
Boil plenty of water in a pot, and once it’s at a rolling boil, add 1 Tbsp of vinegar. Add the diagonally cut burdock root to the boiling water and blanch for about 2-3 minutes until slightly softened. After blanching, rinse the burdock under cold running water several times to remove any impurities, then drain thoroughly in a colander.
Step 3
Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add the drained burdock root and stir-fry until the surface is lightly golden brown. Stir-frying until slightly browned helps the sauce adhere better and enhances the flavor.
Step 4
Once the burdock is adequately stir-fried, add 2 Tbsp soy sauce, 1 Tbsp Gochujang, 0.8 Tbsp sugar, 5 Tbsp cooking wine, and 3 Tbsp oligosaccharide. Mix well to coat the burdock. Stir-fry while carefully managing the heat to prevent burning. Finally, add 1 Tbsp Gochugaru for a spicy kick and continue stir-frying.
Step 5
When the sauce has evenly coated the burdock and the liquid has reduced to a glaze, add 1 Tbsp of honey or corn syrup for a glossy finish. Lastly, drizzle in 2 Tbsp of sesame oil, sprinkle with 1 Tbsp of toasted sesame seeds for nuttiness, and turn off the heat. Adding corn syrup or honey helps the sauce cling better and provides a sophisticated sweetness.
Step 6
Transfer the finished Gochujang Burdock Stir-Fry onto a serving plate, arranging it attractively. Sprinkle with extra toasted sesame seeds for a beautiful presentation and an even richer flavor.
Step 7
While a clean and mild soy sauce burdock stir-fry is also delicious, this Gochujang-glazed version offers a distinctly different and appealing flavor. Make a generous batch, and it will become a hearty ‘rice thief’ side dish on your table.
