Chewy and Sweet Braised Burdock Root
[Essential Side Dish Recipe] How to Make Delicious Braised Burdock Root Perfectly! Easy Recipe for Home
Here’s a recipe for ‘Ueong Jorim’ (braised burdock root), a beloved Korean side dish that’s both chewy and delightfully sweet. It disappears in an instant from any dining table. Try making this magical side dish today!
Main Ingredients- Burdock root, 3 pieces (approx. 20cm length each)
Cooking Instructions
Step 1
Hello everyone! Today, I’m sharing a recipe for delicious braised burdock root that will make you want to finish a whole bowl of rice. I’ll explain it in detail so anyone can succeed without failure, so follow along step by step!
Step 2
Let’s start by preparing the ingredients. The main ingredient is 3 burdock roots, each about 20cm long. For the seasoning, you’ll need 5 pieces of dried kelp, 3 Tbsp soy sauce, 3 Tbsp sugar, 1 Tbsp sesame oil, 1 Tbsp corn syrup (or oligosaccharide), and 1 Tbsp toasted sesame seeds. All measurements are based on standard Korean tablespoon (15ml) unless otherwise specified.
Step 3
Now, let’s prepare the burdock root. You can easily peel the burdock root by gently scraping with the back of a knife. Burdock root starts to discolor as soon as it’s peeled, so it’s important to soak it in cold water immediately after peeling to prevent browning.
Step 4
Once the skin is removed, slice the burdock root into bite-sized pieces. You can slice it diagonally as shown in the photo, or cut it into long strips according to your preference. Be careful not to slice it too thinly, as it might break apart during cooking.
Step 5
We’ll rinse the sliced burdock root in cold water. Fill a bowl with enough cold water to cover the burdock, and add 1 Tbsp of vinegar. Gently rinse the burdock. This helps to remove any earthy smell or astringent taste characteristic of burdock.
Step 6
Now, prepare a pot for blanching the burdock. Add enough water to cover the burdock root and bring it to a boil. Once boiling, add 1/3 tsp of salt and 1 Tbsp of vinegar. Blanching with salt and vinegar helps the burdock root become crispier and cleaner.
Step 7
When the water is boiling, add the prepared burdock root and blanch it over high heat for about 3 minutes. Avoid over-blanching, as it will make the burdock root mushy. Blanching for about 3 minutes will remove impurities while keeping the burdock root crisp.
Step 8
Drain the blanched burdock root in a colander and rinse it under cold running water. It’s best to remove as much water as possible afterwards. You can also pat it dry with paper towels.
Step 9
Now, let’s make the braising sauce. In a clean pot, add 1 cup (200ml) of water and the 5 pieces of dried kelp. Adding kelp will significantly enhance the umami flavor of the dish.
Step 10
Add 3 Tbsp of soy sauce and 3 Tbsp of sugar. Stir until the seasoning ingredients are well combined. Start by boiling over high heat to dissolve the sugar.
Step 11
Once the sauce starts to boil, remove and discard the dried kelp pieces. If the kelp is boiled for too long, it can release a sticky mucus that might negatively affect the taste of the dish.
Step 12
After removing the kelp, add the prepared burdock root to the pot. Reduce the heat to medium and begin to simmer. Stir the burdock occasionally to ensure it’s evenly coated with the sauce.
Step 13
As the liquid starts to reduce, add the finishing touches: 1 Tbsp sesame oil, 1 Tbsp corn syrup (or oligosaccharide), and 1 Tbsp toasted sesame seeds. Corn syrup adds a glossy finish and a chewy texture. (Pro Tip: If you enjoy a bit of spice, you can add a little Cheongyang chili pepper syrup or finely minced Cheongyang chili pepper at this stage for a delicious spicy twist!)
Step 14
Lower the heat to low and stir-fry for about 1 more minute, allowing all the ingredients to meld together. The sesame oil and seeds will add a wonderful aroma, completing your delicious braised burdock root.
Step 15
Voila! Your chewy and sweet braised burdock root is ready! It’s incredibly delicious served with a bowl of warm rice. This side dish keeps well, so be sure to make it!
