Ingredients:
- 2 tablespoons (30 ml) vegetable oil
- 1 pound (454 g) parsnips, peeled
- Salt
- 4 cloves garlic, sliced thin
- 1 cup (240 ml) water
- 3 tablespoons (45 ml) Korean soy sauce
- 1 tablespoon (15 ml) rice wine vinegar
- ¼ cup (60 ml) corn syrup
- 2 teaspoons (10 ml) toasted sesame oil
- Sesame seeds, to garnish
- 1 green onion, thinly sliced, plus more to garnish
Method:
Heat the oil in a large skillet over medium heat, add the parsnips, season with salt, and sauté until a golden crust develops, stirring occasionally, 5 minutes.
Remove the parsnips from the pan and set aside.
Add the garlic to the pan and stir until golden, 2-3 minutes.
Add in water, soy sauce, vinegar, and corn syrup, then stir to evenly combine. Bring to a simmer, return the parsnips to the pan, and let cook for 8 minutes, until parsnips are starting to get tender.
Continue cooking until liquid has reduced to a sticky sauce, stirring occasionally, about 4 minutes.
Remove from heat, add sesame oil and sesame seeds, and stir to combine evenly.
Garnish with green onions before serving.