Burdock Stir-Fry: Chef Song Baul’s Delicious Recipe
Mastering Korean Cuisine: Savory Stir-Fried Burdock
Burdock root is packed with inulin, a beneficial fiber that supports kidney function and helps lower cholesterol. Its rich dietary fiber content also contributes to preventing chronic diseases and aids in weight management. Today, we’ll be making this wonderful burdock stir-fry following a recipe from ‘The Best Cooking Secrets’, presented by Chef Song Baul. This dish is a fantastic side, perfect for everyday meals and lunchboxes!
Main Ingredients- Burdock root, 160g (approx. 1 root)
- Carrot, 60g (approx. 1/4 medium)
- Cooking oil, 2 Tbsp
- Sesame oil, 1 Tbsp
- Toasted sesame seeds, a pinch
Seasoning Mix- Sugar, 1 Tbsp
- Mirin (or cooking wine), 2 Tbsp
- Cheongju (or rice wine/soju), 1 Tbsp
- Soy sauce, 2 Tbsp
- Dried Vietnamese chili peppers, 3
- Sugar, 1 Tbsp
- Mirin (or cooking wine), 2 Tbsp
- Cheongju (or rice wine/soju), 1 Tbsp
- Soy sauce, 2 Tbsp
- Dried Vietnamese chili peppers, 3
Cooking Instructions
Step 1
Burdock root can vary in thickness and length, but we’ll be using approximately 160g, which is about one medium-sized root. This is the quantity Chef Song Baul used as a reference.
Step 2
Use the back of your knife (the dull side) to gently scrape off the skin from the burdock root. Be careful not to peel too deeply, just remove the outer layer to make it clean.
Step 3
After cleaning, slice the burdock root lengthwise into two halves. Then, make shallow scores along the inner side of each half, about 2-3 times. This technique helps the burdock absorb the seasoning better and results in a more tender texture.
Step 4
Next, thinly slice the burdock root diagonally, similar to how you would sharpen a pencil. Aim for pieces about 0.5 cm thick, shaped like pencil shavings. Slicing them uniformly ensures they cook evenly.
Step 5
Immediately place the sliced burdock root into a bowl of cold water. This step is crucial to remove any bitterness and prevent the burdock from turning brown due to oxidation. Let it soak for at least 10 minutes.
Step 6
Drain the burdock root thoroughly using a colander. Ensure all excess water is removed; leftover moisture can cause splattering when frying and prevent the sauce from adhering properly.
Step 7
Julienne the carrot into thin strips. Since we’ve sliced the burdock thinly, it’s best to cut the carrot to a similar thickness so they cook at the same rate and have a harmonious texture.
Step 8
Now, let’s prepare the flavorful seasoning mix. In a small bowl, combine 1 Tbsp sugar, 2 Tbsp mirin, 1 Tbsp cheongju (or rice wine/soju), and 2 Tbsp soy sauce. Whisk well. For a touch of heat, finely chop 3 dried Vietnamese chili peppers and add them to the mix. Be aware that these chilies can be quite spicy, so feel free to adjust the amount or omit them if you prefer less heat.
Step 9
Heat 2 Tbsp of cooking oil in a pan over medium-high heat. Add the drained burdock root and stir-fry quickly for about 2 minutes until it starts to look slightly translucent. Then, add the julienned carrots and continue to stir-fry for another minute. Searing the vegetables quickly in a hot pan helps maintain their crisp texture.
Step 10
Once the vegetables are partially cooked, pour in the prepared seasoning mix. Reduce the heat to medium-low and continue to stir-fry slowly, allowing the sauce to coat and penetrate the burdock and carrots evenly. Stir frequently to prevent sticking. This should take about 3-4 minutes.
Step 11
When the sauce has thickened slightly and is well absorbed by the ingredients, turn off the heat. Drizzle in 1 Tbsp of sesame oil for a nutty aroma and give it a final gentle toss. Stir-frying is a great method because it’s generally quicker than braising.
Step 12
Your delicious and glossy stir-fried burdock is now ready! Serve it over a bowl of warm rice for a truly satisfying meal. Enjoy this healthy and tasty dish!
