Korean-Style Sesame Seasoned Burdock with Chili Pepper and Vinegar Miso Sauce. Whisk miso paste into rice vinegar in a bowl until smooth. Easy Gochujang Sauce (Korean Chili Paste). Next comes Korean chili powder or flakes, which we've discovered are quite different than other chili flakes.
For chogochujang, the chili pepper paste is mixed with sugar, honey, vinegar, garlic, and sesame oil for a flavorful dipping sauce.
Kinpira means a cooking style that you stir fry and simmer with sugar and soy sauce.
The most common ingredients used for Kinpira is gobo and carrot, but lotus root is another common ingredient for this cooking style.
You can cook Korean-Style Sesame Seasoned Burdock with Chili Pepper and Vinegar Miso Sauce using 11 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Korean-Style Sesame Seasoned Burdock with Chili Pepper and Vinegar Miso Sauce
- You need 1 of Burdock root.
- It's of Chili pepper and vinegar miso sauce:.
- Prepare 1 tbsp of Miso.
- You need 2 tbsp of Vinegar.
- You need 1 tbsp of Soy sauce.
- It's 1 tbsp of Mirin.
- It's 1 tbsp of Sugar.
- It's 1 tsp of Coursely ground chili pepper (Korean).
- You need 1 clove of Garlic (grated).
- Prepare 1 tbsp of Roasted sesame seeds.
- Prepare 1 tbsp of Ground sesame seeds.
It's optional to add chili to make this dish spicy which also tastes really delicious. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together. Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.
Korean-Style Sesame Seasoned Burdock with Chili Pepper and Vinegar Miso Sauce step by step
- Cut the burdock into 20 cm pieces and then cut each piece vertically into 2-4 strips. Use a rolling pin or similar utensil to crush each piece so that the flavor can penetrate easily..
- Cut the burdock into 4 cm long pieces. Of course, it doesn't really matter how big the pieces are, but if the sizes are uniform, the finished result will look nicer..
- Boil the burdock in water. How tough or soft they are is up to you! Crunchy burdock is delicious, but tender and soft burdock is also really good..
- Combine all of the sauce ingredients. If you have a mortar and pestle, then partly grind 2 tablespoons of sesame seeds. Freshly ground sesame seeds will give a more distinct aroma..
- Once the burdock has been boiled to your desired degree of tenderness, drain the water completely. Combine with the chili pepper and vinegar miso sauce while still hot so that the flavors can penetrate to the middle of the burdock root..
- If you have homemade Chogochujangon hand, then all you have to do is add the sesame. It's so easy. Check out the recipe. https://cookpad.com/us/recipes/156778-chogochujang-korean-vinegar-red-chili-miso-sauce.
To serve, spoon several tablespoons of rice into the center of a lettuce leaf, taco-style. See if it needs any extra salt, pepper, sesame oil and/or chili garlic sauce. Meanwhile, as the pasta is cooking, whisk together the soy sauce, rice vinegar, sesame oil, ground ginger, chili garlic sauce, garlic powder and black pepper together in a bowl until combined. Yangnyum Kanjang� Sauce for Bulgogi. -Use mortar and pestle to grind seeds and peppers together to release oils. Grind minced (dry) garlic; or use (wet) crushed.
