Chewy, Spicy, and Sweet Braised Burdock Root
A Delicious Transformation of Burdock Root! How to Make Chewy, Spicy, and Sweet Braised Burdock Root
Today, we’re making a chewy, spicy, and sweet braised burdock root dish that even picky eaters will love! It’s a fantastic side dish for rice. 🙂
Ingredients for Braised Burdock Root- 300g burdock root
- 1/2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp honey
- 1/2 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp cooking oil
Cooking Instructions
Step 1
First, thoroughly peel the burdock root using a peeler. Then, slice it diagonally into thin, half-moon shapes, about 0.5cm thick, for easy eating. Slice them not too thinly to ensure a pleasant chewy texture.
Step 2
It’s important to prevent browning and remove any bitterness from the sliced burdock root. Fill a bowl with enough cold water to submerge the burdock root. Add 1 tablespoon of vinegar to the water and stir gently. Let the burdock root soak in this mixture for about 20 minutes.
Step 3
After soaking, rinse the burdock root thoroughly under cold water and drain it completely. Now, it’s time to stir-fry. Prepare a pan with a thick bottom. Without adding any oil, place the burdock root in the pan and stir-fry over medium-low heat until it becomes lightly browned and fragrant. This initial dry stir-frying helps to reduce moisture and achieve a chewier texture.
Step 4
Once the burdock root is lightly browned, add 1 tablespoon of cooking oil to the pan and continue to stir-fry for about 8 more minutes. Adding oil at this stage will give the burdock root a nice sheen and help the seasonings adhere better.
Step 5
When the burdock root is sufficiently stir-fried, it’s time to add the seasonings. Add 1/2 tablespoon of sugar and 1 tablespoon of honey to the pan. Stir everything together thoroughly as you continue to cook, ensuring the burdock root is evenly coated. Honey not only adds sweetness but also contributes to a glossy finish.
Step 6
Finally, add 1/2 tablespoon of gochujang and quickly mix everything well so that all ingredients are evenly combined. The key is to stir-fry over low heat to prevent the gochujang from burning. Once all the seasonings have penetrated the burdock root, your chewy, spicy, and sweet braised burdock root is ready! It’s delicious served hot, or enjoyed as a cold side dish.
