Braised Burdock Root: The Perfect Ingredient for Kimbap!
Braised Burdock Root: The Perfect Ingredient for Kimbap!
Mastering Braised Burdock for Kimbap Rolls, Flavorful Shredded Burdock Stir-fry, and Finely Chopped Burdock for Inari Sushi
Discover a recipe for deliciously braised burdock root, boasting a delightful crunch and deep, savory flavor. It’s perfect as a filling for kimbap or as a special addition to inari sushi. This versatile side dish is sure to become a favorite! ^^
Main Ingredients- 500g Shredded Burdock Root, prepared
- 6 Tbsp Soy Sauce
- 1 Tbsp Granulated Sugar
- 1 Tbsp Honey or Corn Syrup
- 3 Tbsp Perilla Oil
- Toasted Sesame Seeds, to garnish
- A little Sesame Oil
- 1 Tbsp Vinegar
- 1/2 cup Water
Cooking Instructions
Step 1
First, rinse the prepared shredded burdock root under running water about twice to remove any dirt or debris. Drain the burdock in a colander.
Step 2
Pour 1/2 cup (100ml) of water into a pot and bring it to a boil over high heat. Once boiling, add 1 tablespoon of vinegar. Adding vinegar helps to remove any bitterness from the burdock and makes it crispier.
Step 3
While the water is boiling and the vinegar has been added, immediately put the drained burdock into the boiling water. If some of the burdock isn’t submerged, gently push it down to ensure even cooking. Blanch for less than 1 minute; overcooking can make the burdock mushy.
Step 4
Drain the blanched burdock and quickly rinse it under cold running water to cool it down. Rinsing in cold water helps maintain its crispness. Drain thoroughly again in a colander.
Step 5
Now, it’s time to stir-fry. Heat a pan over medium-low heat and add 3 tablespoons of perilla oil. The nutty aroma of the perilla oil will enhance the burdock’s flavor.
Step 6
Once the pan is warm, add the drained burdock and stir-fry, being careful not to burn it. Cook until the burdock is slightly softened.
Step 7
As the burdock fries, add 1 tablespoon of granulated sugar and mix well. The sugar will coat the burdock, adding a touch of sweetness.
Step 8
Add 6 tablespoons of soy sauce and stir-fry until the burdock is evenly colored. To prevent the soy sauce from burning, maintain a medium-low heat.
Step 9
Once the burdock has a nice color from the soy sauce, pour in 1/2 cup (100ml) of water. This will create a savory liquid for braising, allowing the flavors to penetrate the burdock.
Step 10
Cover the pan and braise over medium-low heat until the burdock has absorbed most of the liquid. Occasionally lift the lid to stir the burdock, ensuring it doesn’t stick to the bottom. When the liquid has reduced to a glaze, stir in 1 tablespoon of honey or corn syrup for a glossy finish.
Step 11
Once the braised burdock is glossy and looks appetizing, turn off the heat. Drizzle a little sesame oil for extra aroma and gently toss it with the residual heat. (Tip: If you forget to add sesame seeds, you can sprinkle them on top after finishing the inari sushi!)
Step 12
Allow the braised burdock to cool slightly. Place a portion onto a cutting board. Finely chop the burdock, but not too finely – leave some texture so you can still feel its satisfying chew.
Step 13
Now, let’s make the inari sushi. In a bowl of warm rice, combine the seasoned sushi vinegar and the included flakes. Add the chopped burdock and gently mix everything together, being careful not to mash the rice grains.
Step 14
The inari sushi with chopped burdock is incredibly delicious! Each bite offers a delightful chewiness from the burdock complemented by the sweet and savory glaze. While it might look a bit different from standard inari sushi, its unique texture and flavor are unforgettable. It’s also wonderful as a kimbap filling or a simple side dish. Enjoy this versatile braised burdock in many ways! ^^
