Ueong Jangajji (Pickled Burdock Root)

Thoroughly wash the Burdock root, then peel its skin using a vegetable peeler or the back of a knife. Slice the Burdock root diagonally into thin pieces, approximately 3-4mm thick.

Bring a pot of Water to a rolling boil. Add the sliced Burdock root and blanch for 2 minutes. Drain the Burdock root immediately and rinse under cold running Water to stop cooking and cool it down. Set aside to dry slightly.

For the pickling brine, combine Soy sauce, Water, Rice vinegar, Sugar, and Korean malt syrup in a saucepan. Add the whole Dried red chili, peeled Garlic cloves, and thinly sliced Ginger.