3252. FRIED RICE with KOREAN BURDOCK ROOTS and BACON (우엉볶음밥)

makes 2-3 servings


1½-2 cups cooked rice, cold

½ small size onion, diced

½ carrot, diced

2 celery sticks, diced

¼ lb. braised Korean burdock roots (recipe below)

2 strips fresh bacon, diced

sesame seed oil

salt to taste

soy sauce to taste

1 tablespoon toasted sesame seeds 

Korean burdock roots

2 roots of Korean burdock

6 tablespoons soy sauce

4 tablespoons Korean rice syrup (substitute: 4 tablespoons honey or Oligo syrup)

5 tablespoons water

grape seed oil

                  

Take a medium bowl and fill it with 2 cups of water. Add 1 tablespoon vinegar. Wash thoroughly the burdock roots and cut each into 4 sticks lengthwise. With a paring knife, peel off each burdock stick and place it in the bowl to prevent browning. Cut each burdock stick into two to three lengthwise; cut each short stick into very thin slices, then cut slices into thin shreds. Soak strips in the above vinegared water for 10 minutes to remove the astringency and to prevent browning. Drain well. Place a large frying pan over medium heat and pour enough grape seed oil to generously coat the pan. Add and fry the burdock strips for about five minutes, stirring frequently. Add in 6 tablespoons soy sauce and 5 tablespoons water and stir. Cook for about 10 minutes, stirring occasionally until the moisture almost disappears. Add in 4 tablespoons rice syrup and combine well. Remove from heat and let cool.

In a large skillet, sauté the diced fresh bacon over medium until golden brown. Add the diced onion, carrot, celery sticks until tender but still crunchy and crispy. Add a little oil to the skillet, and then the rice and diced burdock roots. Gently mix with a wooden spoon to combine. Turn the heat to low and add salt and/or soy sauce to taste. You might add a little more sesame oil if you prefer. Sprinkle with sesame seeds and serve while hot. 


bacon recipe source: Jea Kim, My Dear Korea: Korean Recipes, May 10, 2013