Braised Burdock Root (Ueong Jorim) – A Sweet and Savory Side Dish for Kids
How to Make Sweet and Savory Braised Burdock Root
We received some fresh burdock root from our child’s school ingredient box! Let’s make a simple, sweet and savory side dish with it. This ‘Ueong Jorim’ is a classic Korean banchan that is perfect with rice and has a delightful chewy texture. It’s mildly seasoned, making it a hit with children, including elementary schoolers. Follow this easy recipe to add a delicious homemade side to your table!
Main Ingredients
- Burdock root 180g (approx. 3 roots, 10cm each)
Seasoning Ingredients
- Soy sauce 5 Tbsp
- Water 1 cup (200ml)
- Minced garlic 1 tsp
- Sugar 3 Tbsp
- Oligosaccharide (corn syrup) 2 Tbsp
- Vinegar 3 Tbsp
- Toasted sesame seeds 2 Tbsp
- Sesame oil, a little
- Soy sauce 5 Tbsp
- Water 1 cup (200ml)
- Minced garlic 1 tsp
- Sugar 3 Tbsp
- Oligosaccharide (corn syrup) 2 Tbsp
- Vinegar 3 Tbsp
- Toasted sesame seeds 2 Tbsp
- Sesame oil, a little
Cooking Instructions
Step 1
Prepare the fresh burdock root. We’re using about 10cm lengths of 3 roots, totaling around 180g. Use the back of a knife (knife’s dull side) to gently scrape off the outer skin. Be aware that burdock root can brown quickly, so work efficiently.
Step 2
Slice the peeled burdock root as thinly as possible. Thin slices allow the sauce to penetrate better and result in a more tender texture when braised. After slicing, we had approximately 180g.
Step 3
In a pot, bring 1 cup (200ml) of water and 3 Tbsp of vinegar to a boil. Once boiling, add the sliced burdock root and blanch for about 5 minutes. Blanching helps to remove any bitterness and maintain a slightly crisp texture. (Apologies, I didn’t get a photo of this step.)
Step 4
Discard the blanching water. In a pan, combine 1 cup (200ml) of water, 5 Tbsp of soy sauce, 1 tsp of minced garlic, 2 Tbsp of sugar, and 1 Tbsp of oligosaccharide. Stir to combine. Once the sauce comes to a boil, add the blanched burdock root. Reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally to ensure even coating.
Step 5
After about 10 minutes of simmering, check the texture and taste of the burdock root. Adjust the seasoning to your preference. I personally prefer a slightly sweeter taste, so I added an extra 1 Tbsp of sugar and 1 Tbsp of oligosaccharide and continued to braise. It’s best to taste and add sweeteners gradually rather than adding too much at once.
Step 6
Once the burdock root has reached your desired consistency and flavor, turn off the heat. Stir in 2 Tbsp of toasted sesame seeds and a little sesame oil for added aroma and flavor. Let the braised burdock cool slightly before transferring it to a serving dish for a beautiful and delicious homemade side dish.
