肉野菜炒め（豚肉野菜炒め）｜食事処さくらさんのレシピ書き起こし
Cooking classes that are in tune with the lifestyles of chef Sakura Time required : 20minutes
Burdock Gochujang Grilled | Yongjeong's authentic "Korean food" recipe transcription
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Ingredients
- Burdock : 1 bottle (100g)
- roasted sesame : As appropriate
- Salad oil : 2 tablespoons
- Gochujang : 1 tablespoon
- sugar : 1/2 teaspoon
- Grated garlic : 0 to 1/2 teaspoon
- soy sauce : 1 tsp
- Sesame oil : 1/2 tbsp
- pepper : As appropriate
- Joshinko : 1/2 tbsp
Time required
25minutes
Procedure
-
1)
Preparation
01:50
Peel the burdock root, cut it into 6 cm wide pieces, and cut it in half. Place on a plate, sprinkle with water, wrap and heat in a 600 W range for 1 minute and 30 seconds. Let it cool a little and then flatten it with a stick. Drain both sides. Apply a thin layer of Joshinko on both sides.
-
2)
Bake
05:05
Heat a frying pan and grind the cooking oil. Turn it over after 1 minute. I'll give it to you if it gets roasted.
-
3)
Make sauce
06:13
Mix gochujang, soy sauce, sesame oil, sugar, garlic and pepper and apply to burdock.
-
4)
Bake again
07:24
Bake the burdock with sauce again in a frying pan. Bake on both sides in about 1 minute. Serve and sprinkle with sesame seeds to complete.
Point
When stretching the burdock, do it one by one. It will crack if you use too much force.
If you don't have Joshinko (rice flour) or mochi rice flour, you can use potato starch instead.
The thinner the Joshinko powder, the more fragrant it will be.
Sprinkle a lot of salad oil.
It's cooked in the microwave, so I'll give it a grill.
If you use starch syrup instead of sugar, add twice as much.
It goes well with wine, beer, makgeolli, and rice.
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