Braised Burdock Root: A Delicious Side Dish Recipe
How to Make Deliciously Braised Burdock Root
Burdock root, with its firm yet crunchy texture, is a versatile ingredient perfect for braising or incorporating into salads. A common challenge with burdock is its tendency to oxidize and brown quickly after preparation. To prevent this, soak the trimmed burdock root in water with a splash of vinegar for about a minute. This not only stops browning but also removes its slight bitterness, resulting in a smoother flavor. The texture also varies depending on how it’s cut; today, we’ll be making a braised dish with diagonally sliced burdock, which offers a delightful bite. Enjoy this recipe for a wonderfully flavorful burdock side dish!
Ingredients- Burdock root 200g
- Cheongyang chili pepper 1
Seasoning- Soy sauce 4 Tbsp
- Cooking wine (Mirin) 2 Tbsp
- Sugar 1 Tbsp
- Honey 1 Tbsp
- Black pepper, a pinch
- Water 50ml
- Soy sauce 4 Tbsp
- Cooking wine (Mirin) 2 Tbsp
- Sugar 1 Tbsp
- Honey 1 Tbsp
- Black pepper, a pinch
- Water 50ml
Cooking Instructions
Step 1
First, peel the burdock root (200g) using a peeler or knife. Cut it into bite-sized pieces, about 5-7 cm long, on a diagonal. Burdock can discolor quickly once cut, so it’s best to soak the pieces in water as you prepare them. This soaking also helps to remove some of its natural bitterness.
Step 2
Bring 50ml of water and 1 tablespoon of vinegar to a boil in a pot. Once boiling, add the sliced burdock root and blanch for about 4 minutes. Blanched burdock root should be rinsed under cold water and then thoroughly drained to maintain its crisp texture.
Step 3
In a pan, combine 50ml of water, 4 tablespoons of soy sauce, and 1 tablespoon of sugar. Bring the mixture to a simmer, then add the drained burdock root. Reduce the heat to medium and let it braise for about 5-7 minutes, or until the liquid has reduced and coated the burdock. Once the sauce is almost absorbed and has a syrupy consistency, stir in 1 tablespoon of honey (or corn syrup) and a pinch of black pepper. Continue to cook for another minute until the burdock is glossy and tender.
Step 4
Finely chop or thinly slice 1 Cheongyang chili pepper. Turn off the heat and stir the chopped chili pepper into the braised burdock. The residual heat will gently cook the chili, releasing its fragrant spice and adding a wonderful kick to the dish.
Step 5
Turn off the heat. Drizzle in 1 tablespoon of sesame oil and mix well to combine. The sesame oil adds a nutty aroma and rich flavor to the finished dish.
Step 6
This braised burdock root offers a perfect balance of savory and sweet flavors with a satisfying crunch. The addition of Cheongyang chili provides a subtle heat that cuts through the richness, making it an addictive side dish. Enjoy this unique and flavorful burdock recipe that’s sure to enhance your home-cooked meals!
