Burdock Root Japchae (No Glass Noodles)
Making Burdock Root Japchae Without Glass Noodles: How to Prepare Burdock Root & Prevent Browning
I made burdock root japchae using the burdock root typically used for kimbap, instead of the usual burdock root stir-fry. It turned out to be a great side dish! This recipe offers a delightful chewy texture and savory-sweet flavor, perfect as a healthy banchan (side dish) or a unique main dish. Learn how to prepare burdock root and prevent it from browning!
Main Ingredients
- 2 Burdock Roots (approx. 200g)
- 2 Korean Cucumbers (Oiguri)
- 1/2 Red Bell Pepper
- 1/2 Yellow Bell Pepper
Burdock Seasoning & Braising Sauce
- 5 Tbsp Mirin (or Rice Wine)
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1 tsp Grated Ginger (or a pinch of ginger powder)
- 3 Tbsp Soy Sauce
- 2 Tbsp Corn Syrup or Rice Syrup
- 5 Tbsp Mirin (or Rice Wine)
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1 tsp Grated Ginger (or a pinch of ginger powder)
- 3 Tbsp Soy Sauce
- 2 Tbsp Corn Syrup or Rice Syrup
Cooking Instructions
Step 1
First, prepare the bell peppers to add vibrant colors. Remove the seeds and slice them into long, thin julienne strips. Their beautiful, multi-colored appearance will enhance the overall presentation of the dish.
Step 2
Julienne the Korean cucumbers into strips of the same length as the bell peppers for a delightful crunch. While you can use chives or green onions for a classic japchae flavor, the combination of sweet bell peppers and crisp cucumbers offers a unique and appealing texture.
Step 3
Thoroughly peel the burdock root and cut it into 10cm lengths. Then, use a mandoline slicer or a knife to cut it into fine julienne strips. Using a mandoline will help you achieve uniform, thin strips which result in a better texture. If cutting burdock is challenging, you can purchase pre-cut and prepared burdock root.
Step 4
Let’s make the delicious seasoning sauce for the burdock japchae. In a large bowl, combine 5 Tbsp mirin, 1 Tbsp sugar, 1 Tbsp minced garlic, 1 tsp grated ginger (use less if you’re not fond of ginger’s strong flavor), 3 Tbsp soy sauce, and 2 Tbsp corn syrup or rice syrup. Mix everything well. The ginger helps to eliminate any earthy smell from the burdock and adds a pleasant aroma.
Step 5
This is a crucial step to ensure the burdock remains crisp and doesn’t brown. Bring a pot of water to a boil and add 1 Tbsp vinegar and 1/2 tsp salt. Add the julienned burdock and blanch for about 3 minutes. Be careful not to overcook, as it can become mushy. Immediately drain the blanched burdock and rinse it under cold water to stop the cooking process and remove excess starch. This step also helps to remove any earthy taste and maintain the burdock’s color.
Step 6
Now, let’s start braising the burdock. Heat a pan over medium heat, add 100ml of water, and then add the blanched and drained burdock. Pour in the prepared seasoning sauce. Stir gently with a spatula, ensuring the sauce coats the burdock evenly, and let it simmer until the sauce thickens slightly. Keep an eye on the heat to prevent burning.
Step 7
Once the burdock has achieved a rich, appealing brown color and looks glossy, add the julienned bell peppers and Korean cucumbers to the pan. Continue to stir-fry until the vegetables are slightly tender but still retain some crispness, and the sauce has reduced to a glaze. The key is to cook the vegetables briefly so they don’t become soggy.
Step 8
Finally, turn off the heat. Drizzle in a little sesame oil, and sprinkle with toasted sesame seeds and black pepper to finish. If the seasoning tastes perfect, you’re all set! If you prefer it saltier, you can add 1 tsp of oyster sauce for an extra umami boost. Enjoy your delicious and crunchy burdock root japchae!
