Korean Temple Food Week
Recipes

Side dishes

Seasoned

Mixing with Hands

Stir-fried Vegetables with Burdock Strips

Ingredients

· 300g Burdock

· 5 Green Chilies

· 3 Red Chilies

· ½ Carrot

[Seasoning]

· 3T Perilla Oil

· 3T Traditional-style Naturally Brewed Soy Sauce

· 2T Grain Syrup

· 1T Green Plum Extract

· 1T Sesame Seeds

Directions

1

Peel the burdock rubbing using the back / point of a knife. Wash the peeled burdock and cut into 5 to 6 cm strips.

2

Remove the tops and seeds of the chilies and cut into the similar strips. Also cut the carrot into the similar strips.

3

Heat the perilla oil on a pan, sauté the prepared burdock first, add the prepared carrot next to sauté, add the traditional-style Naturally Brewed Soy Sauce, Grain Syrup and green plum extract and sauté for good amount of time.

4

Turn off the heat and add the prepared chilies and cook with the remaining heat. Top with crushed sesame seeds to serve.

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