Braised Burdock Root: Sweet, Savory, and Perfectly Crispy
Braised Burdock Root: Sweet, Savory, and Perfectly Crispy
Classic Korean Side Dish: Golden Recipe for Braised Burdock Root
Master the art of making burdock root side dishes! This recipe delivers a wonderfully chewy yet crisp texture that’s both sweet and savory. It’s a perfect accompaniment to rice or an excellent filling for kimbap (Korean seaweed rice rolls). Follow our detailed, beginner-friendly instructions to create this delicious dish.
Main Ingredients- Burdock root 500g
Seasoning- Soy sauce 2 Tbsp
- Rice wine (Mirin/Cheongju) 2 Tbsp
- Sugar 3 Tbsp
- Corn syrup (Oligodang) 2 Tbsp
- Toasted sesame seeds, a pinch
- Cooking oil 3 Tbsp
- Vinegar 2 Tbsp
- Soy sauce 2 Tbsp
- Rice wine (Mirin/Cheongju) 2 Tbsp
- Sugar 3 Tbsp
- Corn syrup (Oligodang) 2 Tbsp
- Toasted sesame seeds, a pinch
- Cooking oil 3 Tbsp
- Vinegar 2 Tbsp
Cooking Instructions
Step 1
First, peel the burdock root and slice it into long, thin strips, about 0.5cm thick. To prevent browning and remove any bitterness, immediately soak the julienned burdock root in cold water for about 10-20 minutes.
Step 2
Bring a pot of water to a boil and add 2 tablespoons of vinegar. Once boiling, add the prepared burdock root and blanch for 1-2 minutes. (Adding vinegar helps effectively prevent browning and reduces bitterness, resulting in a crisper and tastier dish.)
Step 3
Drain the blanched burdock root and rinse it quickly under cold water to remove excess starch and any residual vinegar. Drain thoroughly in a colander, ensuring all excess water is removed.
Step 4
Heat 3 tablespoons of cooking oil in a pan over medium-low heat. Add the drained burdock root and stir-fry. This step coats the burdock with oil, making it more tender and allowing excess moisture to evaporate, improving its texture. Continue to stir-fry for about 5 minutes until the burdock root becomes tender.
Step 5
Once the burdock root is sufficiently stir-fried, add 2 tablespoons of soy sauce, 2 tablespoons of rice wine, and 3 tablespoons of sugar. Stir-fry over medium heat, allowing the ingredients to simmer and the sauce to reduce. Stir frequently to ensure the sauce evenly coats the burdock root. When the burdock turns a nice brown color and the sauce is slightly thickened, add 2 tablespoons of corn syrup and continue to cook until glossy and slightly caramelized.
Step 6
Remove the braised burdock root from the heat and sprinkle generously with toasted sesame seeds. Your delicious braised burdock root is now ready! It’s a fantastic side dish for rice, and also makes a wonderful filling for bento boxes or kimbap, offering great flavor, nutrition, and texture.
