Burdock Root Braised: A Deliciously Sweet and Savory Side Dish
Burdock Root Braised: A Deliciously Sweet and Savory Side Dish
Mastering the Art of Burdock Root Braise, the Perfect Side Dish with a Delightful Sweet and Savory Flavor!
Create a satisfying and nutritious side dish using the healthy ingredient, burdock root. This savory and sweet preparation is a true rice-stealer!
Ingredients- 3 burdock roots (cleaned)
- 1 Tbsp vinegar (for soaking)
- 1 cup water (for blanching)
- 1/3 cup soy sauce (approx. 65ml)
- 1 soju cup mirin (approx. 50ml)
- 1/2 soju cup sugar (approx. 25ml)
- 1/2 Tbsp cooking oil (approx. 7.5ml)
- 2 Tbsp oligosaccharide
- Sesame seeds (toasted)
- 1/2 Tbsp sesame oil (approx. 7.5ml)
Cooking Instructions
Step 1
First, peel the burdock roots by gently scraping the skin with the back of a knife. Then, cut them into long, thin strips about 5mm thick. Place the cut burdock roots in a bowl of cold water with 1 tablespoon of vinegar and soak them for about 20 minutes. This step helps to remove any earthy smell and bitterness inherent in burdock, resulting in a much better texture.
Step 2
After 20 minutes, drain the burdock roots from the vinegar water and rinse them thoroughly under running water. Drain them well in a colander. Next, bring a pot of water to a boil and blanch the burdock roots for 2-3 minutes. Blanching makes the burdock roots softer, allowing them to absorb the braising sauce more effectively.
Step 3
Once blanched, strain the burdock roots through a colander and drain them completely. It’s important to remove excess water, as any remaining moisture can dilute the braising liquid.
Step 4
In a deep pan or wok, add 1 cup (approx. 200ml) of water for the braising sauce.
Step 5
Add 1/3 cup (approx. 65ml) of soy sauce to build the flavor base.
Step 6
Stir in 1/2 soju cup (approx. 25ml) of sugar to adjust the sweetness. You can modify the amount of sugar to your preference.
Step 7
Add 1 soju cup (approx. 50ml) of mirin to enhance the aroma and eliminate any unwanted odors.
Step 8
Add 1/2 tablespoon (approx. 7.5ml) of cooking oil and mix everything well to create the braising sauce. Bring this mixture to a simmer over medium heat.
Step 9
Once the braising sauce is boiling vigorously, add all the prepared burdock roots. Reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally to ensure the sauce coats the burdock evenly and prevents sticking. Keep a close eye to prevent burning.
Step 10
When the burdock is almost cooked and the sauce has reduced considerably, stir in 2 tablespoons (approx. 30ml) of oligosaccharide. This will add a glossy sheen and a subtle sweetness. At this stage, taste and adjust the seasoning: add more soy sauce if it’s too bland, or a little more sugar if it’s too sweet, to suit your palate.
Step 11
Finally, sprinkle a generous amount of toasted sesame seeds for added nutty flavor. Sesame seeds significantly enhance both the appearance and taste of the dish.
Step 12
Drizzle in 1/2 tablespoon (approx. 7.5ml) of sesame oil for a fragrant finish. Gently toss everything together for another minute or two over low heat to allow the flavors to meld. Once you’ve cooked it for an additional 1-2 minutes over low heat, turn off the stove. Your delicious braised burdock root is now complete!
Step 13
This meticulously prepared burdock root, with its chewy texture and umami flavor, is wonderful as a standalone side dish. It’s especially fantastic when used as a filling for kimbap (Korean seaweed rice rolls), adding a unique and delightful taste. It also makes for an excellent addition to children’s lunchboxes or as a staple side dish, so be sure to give it a try!
