Crispy and Sweet Savory Braised Burdock and Lotus Root
A Healthy Side Dish: The Ultimate Recipe for Delicious Braised Burdock and Lotus Root
Among root vegetables, burdock and lotus root are particularly known for their health benefits. As alkaline foods, they help balance the body’s pH, which can often become acidic due to modern diets. Burdock root is rich in inulin, which supports kidney function, and its abundant dietary fiber promotes gut health. The lignin component in burdock also possesses antimicrobial properties. Lotus root, also high in fiber, aids in preventing constipation, and its potassium content helps excrete excess sodium from the body, potentially contributing to blood pressure regulation. You can purchase fresh burdock and lotus root affordably at traditional markets. While they can be braised separately, today we’ve combined these two precious root vegetables to create a delightful ‘Braised Burdock and Lotus Root’. Preparing a generous batch makes for a fulfilling staple side dish. It can be used as a filling for kimbap or finely chopped and added to rice cooked in a pot for enhanced flavor. Any leftovers can be frozen and stored for later use, making it incredibly practical. While trimming, stir-frying, and braising a large quantity requires effort, the joy of sharing homemade side dishes with loved ones makes all the hard work worthwhile. The crispy texture combined with a perfect balance of sweet and savory makes this braised burdock and lotus root a dish that remains delicious even when cold, making it an excellent choice for bento boxes. It’s truly a ‘rice thief’ when you have a less-than-appetizing meal!
Ingredients- 30 stalks of burdock root (thin variety)
- 6-7 pieces of lotus root (long and short ones)
- 1 cup soy sauce
- 3 Tbsp sugar
- 2 Tbsp rice wine (or soju)
- 2 Tbsp plum extract
- 1/2 cup water
- 1 Tbsp fish sauce (or regular soy sauce)
- 3 Tbsp corn syrup (or oligodang)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
Soak the unpeeled burdock root in water for at least 30 minutes to loosen the soil. This will make it much easier to wash. If the burdock is long and difficult to handle, you can break it into 10-20 cm pieces for easier preparation.
Step 2
Similarly, soak the lotus root in water to soften the soil, then rinse it thoroughly.
Step 3
Scrape off the skin of the burdock root with the back of a knife. (Note: Burdock skin is nutritious. If you wish to preserve it, wash it meticulously several times or gently scrub with a soft scouring pad.)
Step 4
Gently scrape the skin off the lotus root with a knife as well.
Step 5
Place the peeled burdock root in water immediately to prevent discoloration.
Step 6
Keep the peeled lotus root submerged in water to prevent browning.
Step 7
Drain the lotus root and slice it into about 0.5 cm thick pieces. Soak the sliced lotus root in cold water for about 10 minutes to remove any astringency and further prevent discoloration.
Step 8
Cut the burdock root into strips similar in thickness to the sliced lotus root and soak them in cold water. Soaking the burdock also helps reduce its slightly bitter taste.
Step 9
Fill a pot with plenty of water and bring it to a boil. Once boiling, add the prepared burdock and lotus root and blanch for about 5 minutes. (Tip: For a clearer braising liquid, you can remove the burdock first and then blanch the lotus root in the same water. This prevents the starch from the lotus root from clouding the water.)
Step 10
Rinse the blanched burdock and lotus root under cold water to remove excess starch, then drain them thoroughly in a colander. Heat a generous amount of cooking oil in a wide pan or wok over medium heat. Add the prepared burdock and lotus root and stir-fry until lightly golden.
Step 11
Once the vegetables are coated with oil and appear glossy, add the soy sauce, fish sauce, sugar, rice wine, plum extract, and water. Bring to a simmer over medium heat and braise for about 5 minutes, stirring occasionally, until the ingredients begin to meld with the sauce.
Step 12
Reduce the heat to medium-low, cover the pan, and let it simmer gently for about 20 minutes, allowing the flavors to penetrate. Once the liquid has reduced and the vegetables are tender, uncover the pan, add the corn syrup, and stir-fry until glossy. Adding corn syrup towards the end prevents it from burning and adds a beautiful shine.
Step 13
Finally, drizzle in 1 tablespoon of sesame oil for added aroma and flavor.
Step 14
Sprinkle with sesame seeds and mix gently. Your delicious Braised Burdock and Lotus Root is ready! Let it cool slightly before serving for the flavors to fully develop.
