Crispy and Spicy Burdock Kimchi (A Different Charm from Soy-Braised Burdock!)
Spicy and Sweet! A Must-Try Burdock Kimchi Recipe
If you usually think of soy-braised burdock when it comes to burdock dishes, why not try this unique burdock kimchi recipe this time? Its crispy texture combined with the spicy and sweet seasoning creates a magical kimchi that will have you finishing a bowl of rice in no time. This recipe, born from a brilliant idea from Dad, is even more appealing because it’s simple to make without complicated steps. Make delicious burdock kimchi right now!
Main Ingredients- 1 Burdock root (approx. 200g)
Spicy & Sweet Seasoning- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Kkanari Fish Sauce
- 0.5 Tbsp Gukganjang (soup soy sauce)
- 0.5 Tbsp Corn Syrup (or rice syrup)
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Toasted Sesame Seeds
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Kkanari Fish Sauce
- 0.5 Tbsp Gukganjang (soup soy sauce)
- 0.5 Tbsp Corn Syrup (or rice syrup)
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Peel the skin off the fresh burdock root and cut it into thick julienne strips, about 1 cm thick. Cutting it too thinly might result in a mushy texture after cooking, so aim for a slightly thicker cut for a better bite.
Step 2
Bring a pot of water to a rolling boil, then add about 1/2 Tbsp of salt. Once the water is boiling, add the julienned burdock and blanch for exactly 1 minute. This process removes the burdock’s natural astringency while preserving its crispness.
Step 3
Immediately rinse the blanched burdock under cold running water to quickly cool it down. Then, drain it thoroughly in a colander, ensuring all excess water is removed. Any remaining water can dilute the seasoning, so thorough draining is key.
Step 4
In a large bowl, combine the gochugaru, fish sauce, soup soy sauce, corn syrup, minced garlic, and toasted sesame seeds. Use a spoon or spatula to mix the seasoning ingredients evenly until well combined, ensuring there are no clumps.
Step 5
Add the drained burdock strips to the bowl with the prepared seasoning. Gently place them in the bowl, ensuring they are ready to be mixed with the sauce.
Step 6
Now, gently mix the burdock with the seasoning using your hands. Massage the ingredients together gently to coat the burdock evenly. Avoid kneading or mashing it too vigorously, as this can break down the burdock; a gentle toss and mix is the best approach.
Step 7
The finished burdock kimchi can be enjoyed immediately, but for a deeper flavor, store it in an airtight container in the refrigerator. It’s delicious to eat right away without any fermentation, making it a great side dish when you’re not particularly hungry. Enjoy this burdock kimchi with its superb crispy texture and perfectly balanced spicy-sweet flavor!
