Delicious Stir-Fried Burdock Root (Ueong Bokkeum)
Simple Japanese-Style Stir-Fried Burdock and Carrot ‘Kinpira’
Introducing Kinpira, a simple yet incredibly flavorful stir-fried burdock root and carrot dish that’s a hit with the whole family! This recipe is quick to prepare and boasts a delightful crisp texture with a savory-sweet sauce that makes it a perfect side dish for rice, or even a wonderful filling for kimbap. Get ready to impress with this crowd-pleasing Japanese classic!
Main Ingredients- Burdock root 150g
- Carrot 100g
Seasoning- Vegetable oil 1 Tbsp
- Sesame oil 1 Tbsp
- Water 4 Tbsp
- Soy sauce 1.5 Tbsp
- Mirin (sweet rice wine) 1.5 Tbsp
- Sugar 2 tsp
- Vegetable oil 1 Tbsp
- Sesame oil 1 Tbsp
- Water 4 Tbsp
- Soy sauce 1.5 Tbsp
- Mirin (sweet rice wine) 1.5 Tbsp
- Sugar 2 tsp
Cooking Instructions
Step 1
Begin by preparing your main ingredients: burdock root and carrot. Wash the burdock root thoroughly under running water. Then, use a vegetable peeler or knife to carefully peel its skin. Ensure all dirt is removed for a clean start.
Step 2
Next, julienne the carrot into thin strips using a mandoline slicer or a sharp knife. A helpful tip: insert a chopstick into the center of the carrot while slicing. This provides a stable grip, protecting your fingers and making slicing much easier, especially for beginners.
Step 3
Similarly, julienne the burdock root into thin strips. To make this easier and safer, insert a chopstick into the center of the burdock root before you begin slicing. This allows you to hold it securely and slice uniformly.
Step 4
Julienning the burdock root thinly ensures it retains its signature crisp, ‘shatteringly’ crunchy texture, even after cooking. It also makes the burdock root more pleasant to eat, resembling noodles and making it easy to pick up with chopsticks.
Step 5
Now, let’s get cooking! Heat a non-stick pan over medium heat. Add 1 tablespoon of sesame oil to infuse the pan with its nutty aroma.
Step 6
Add 1 tablespoon of vegetable oil. This helps prevent the sesame oil from burning and allows for more even cooking. It’s a good practice to combine both oils for sautéing.
Step 7
Pour in 4 tablespoons of water and bring it to a simmer. Once the water is bubbling gently, add both the julienned burdock root and carrots to the pan.
Step 8
Stir-fry the vegetables, allowing them to soften slightly. Keep them moving in the pan to prevent sticking and ensure they cook evenly.
Step 9
Once the vegetables have softened a bit, add 2 teaspoons of sugar. This will start to build the sweet element of the sauce.
Step 10
Next, add 1.5 tablespoons of soy sauce for a rich, savory flavor base.
Step 11
Finally, incorporate 1.5 tablespoons of mirin (sweet rice wine). Stir everything together well to ensure the sauce evenly coats the vegetables. Mirin adds a subtle sweetness, gloss, and helps to tenderize the ingredients.
Step 12
While the sauce is still slightly liquid and coating the vegetables,
Step 13
Increase the heat to high. Continue to stir-fry vigorously until the sauce has reduced and thickened, coating the vegetables beautifully. This high-heat, quick stir-fry concentrates the flavors.
Step 14
Your Kinpira is now ready! This glossy, flavor-packed dish is complete. For an extra touch of flavor and visual appeal, sprinkle some toasted sesame seeds over the top. Serve warm with a bowl of steamed rice and enjoy!
