Ueong, or greater burdock root, is a root with a unique firmness and flavor. Give this dish a try as a side dish along with rice.
2 large greater burdock root (ueong 우엉), available in most Asian markets (brown colored, long and narrow)
6-7 pieces garlic
1 small piece (2-3") ginger root
2 tbsp sesame oil
1 cup of anchovy stock (1 tbsp of anchovy powder with 1 cup of water)
6 tbsp soy sauce
2 tsp sugar
2 tsp rice syrup or corn syrup (mulyeot 물엿)
1 tsp roasted whole sesame seed
Wash and peel off the skin of burdock root. Slice thinly then cut matchstick style. Soak it in vinegar water (1 cup water & 1 tsp vinegar) or about 10-15 min stirring a couple of times. Drain and set aside.
Mince garlic and ginger. Sauté in a frying pan with some oil. Then add cut roots, and fry for about 5 minutes, stirring frequently.
Make anchovy stock by boiling 1 tbsp of anchovy powder (or 2-3 dried anchovies) and 1 cup of water. Set aside.
In a 4 qt sauce pan, put fried roots, soy sauce, sugar and anchovy stock. Bring to a boil and cook on medium-low heat for about 30 minutes, stirring occasionally until the stock almost disappears.
For the last 5 minutes, cook uncovered, and add the corn or rice syrup. Remove from heat and garnish with sesame seeds. Use as a side dish for rice.