Homemade Spicy Korean Sauce (Chogochujang) (Recipe ID: 2316169)
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 Chogochujang (Recipe ID: 2316169) on hand, then all you have to do is add the sesame. It's so easy. Check out the recipe.
Story Behind this Recipe
This chili pepper miso sauce with vinegar is a variation of the Korean "Chogochujang" sauce, which is often used for sashimi and seasoning for other dishes. I uploaded this recipe because when I combined the leftover sauce with some burdock, it came out really tasty. You can use the sauce with fresh or boiled vegetables, boiled meat (chicken or pork), or sashimi. It's really delicious and very convenient to make a lot so that you have it in stock.
The main point is to thoroughly remove all of the water from the burdock after boiling. This recipe uses Korean brand powdered chili pepper, but if you can't get any, you can use ichimi chili pepper powder. But Japanese chili pepper is really spicy, so adjust it to taste. You can also adjust the amount of vinegar and sugar.