In a large bowl add 1 tablespoon of vinegar and fill the bowl with water.
Peel the burdock one at a time, trim the ends, and cut them into 3” lengths. Put the pieces into the acidified water immediately. Repeat with the rest of the burdock.
Use a mandolin or sharp knife to slice the burdock into very thin ribbons, adding the sliced burdock back into the bowl of water as you work.
Put a pot of salted water on the stove and bring it to a boil.
While you wait for the water to boil, add the tahini, toasted sesame oil, toasted sesame seeds, soy sauce, brown sugar, Doubanjiang, rice vinegar and grated ginger into a large bowl and whisk together.
Drain the burdock and add it to the boiling water. Cook the burdock for 2 minutes if you sliced it on a mandolin, or a little longer if you sliced it by hand. They should be translucent and no longer stiff, but should still be crunchy.
Drain the burdock, and then put the hot burdock into the bowl with the dressing. Mix well to combine.
Serve the salad warm with steamed rice or let it cool to room temperature and serve with mixed greens.
