Crispy Burdock Kimchi to Help Control Blood Sugar
Nutritious Burdock Kimchi Recipe for Blood Sugar Management
Discover the health benefits and delicious taste of burdock root by making this delightful kimchi! Burdock is packed with antioxidants, dietary fiber, and minerals, making it an excellent ingredient for managing blood sugar levels. This recipe is perfect for preparing a side dish that can be enjoyed throughout the week, especially during the cooler seasons, and adds a healthy touch to every meal. Experience the perfect harmony of a crisp texture and savory seasoning with this burdock kimchi.
Basic Ingredients (Serves 4)- 400g Burdock Root
- 1/3 stalk Scallion (white part primarily)
- 1/2 Red Chili
- 3 Korean Green Chilies
Cooking Instructions
Step 1
First, prepare the vinegar water by dissolving 1 tablespoon of vinegar in 2 liters of water. This vinegar solution will be used twice to remove the burdock’s unique astringency and earthy flavor, so please do not discard it until later in the cooking process.
Step 2
Wash 400g of burdock root thoroughly under running water. Burdock is a root vegetable that often has soil attached, so a meticulous wash is essential. Use a vegetable peeler to remove the skin of the burdock. The skin is very thin and peels off easily.
Step 3
Cut the prepared burdock root into approximately 3cm lengths. This size is convenient for further processing and cooking.
Step 4
Place the cut burdock into the prepared vinegar water and let it soak for 10 minutes. This step helps maintain the burdock’s white color even after cooking and effectively removes any soil taste.
Step 5
Remove the burdock from the vinegar water and then slice it into thin strips, about 0.2cm thick. If you prefer a crunchier texture, you can slice them slightly thicker. Adjust according to your preference.
Step 6
Soak the julienned burdock in the vinegar water again for another 10 minutes. After 10 minutes, you’ll notice that the burdock has been exposed to air but its bright white color remains preserved. This double soaking is key to a clean flavor.
Step 7
Now, you can discard the vinegar water as it has served its purpose. Rinse the burdock under running water to remove any remaining vinegar residue.
Step 8
Add 2 cups (about 400ml) of water to a steamer and bring it to a boil. Once the water is boiling, spread the drained burdock strips evenly on the steamer basket. Spreading them out ensures even cooking.
Step 9
Cover the steamer and steam over high heat for 8 minutes. Overcooking can make the burdock mushy. Please note that cooking times may vary slightly depending on your stove’s heat. This 8-minute duration is a guideline; check for tenderness with a chopstick.
Step 10
Thanks to the vinegar soak, the burdock maintains its white color beautifully even after steaming. Transfer the steamed burdock to a wide bowl to let it cool down. While the burdock is cooling, let’s prepare the seasoning!
Step 11
Finely slice 1/3 of a scallion, focusing on the white parts for better texture and color. If scallions aren’t available, chopped chives or green onions can also work well.
Step 12
Finely slice half a red chili pepper. Removing the seeds will add a beautiful color to the kimchi. If red chili is not available, a small amount of shredded carrot can be used as a substitute for color.
Step 13
Slice 3 Korean green chilies into thin strips. Removing the seeds from the green chilies will result in a cleaner taste. The red and green chilies are primarily for color; feel free to add other vegetables suitable for quick kimchi, like cucumber or chives, based on what you have.
Step 14
Now, let’s make the seasoning. In a bowl, combine 1 tablespoon of anchovy sauce, 1 tablespoon of soy sauce, 1/2 tablespoon of minced garlic, 1/2 tablespoon of plum extract, 1g of ginger powder, and 2 tablespoons of gochugaru. This mixture might seem quite thick. To prevent a dry or pasty seasoning, add 1 tablespoon of water and mix well. By now, the burdock that was cooling should be lukewarm.
Step 15
Add the sliced scallions, red chili, and green chilies to the lukewarm burdock. Pour the prepared seasoning mixture over everything. Gently toss the ingredients with your hands to coat them evenly with the seasoning.
Step 16
Initially, it might seem like the seasoning isn’t fully incorporating. This is because burdock and other vegetables don’t release much moisture, preventing the seasoning from penetrating immediately. You might be tempted to add more water, but resist! This will dilute the flavor. Instead, add 1 tablespoon of gochujang (Korean chili paste) at this stage. Adding gochujang too early can cause clumps, so it’s best added towards the end. Mix again gently after adding the gochujang.
Step 17
Finally, sprinkle in 1 tablespoon of toasted sesame seeds and give it a final gentle toss. Your delicious burdock kimchi is ready!
Step 18
This burdock kimchi tastes best after chilling in the refrigerator for 2-3 hours, allowing the flavors to meld beautifully. Enjoy this healthy and flavorful burdock kimchi that aids in blood sugar management, making your meals healthier! For a more visual and detailed guide, please refer to the video.
