Burdock Root Japchae: A Sophisticated Dish for a Special Dinner
Burdock Root Japchae: A Sophisticated Dish for a Special Dinner
Burdock Root Japchae Recipe – A Perfect Special Dinner Menu Idea
Burdock root, with its appealing slightly bitter flavor, pairs wonderfully with tender beef, chewy glass noodles, and a medley of other vibrant ingredients. This dish is a delightful harmony of tastes and textures, making it incredibly delicious. A truly satisfying and special meal for any occasion!
Main Ingredients- Fresh burdock root 180g
- Tender beef (for japchae) 130g
- Crisp green bell peppers 5
- Sweet carrot 1/3
- Chewy dried glass noodles 100g
- Sweet rice syrup (jocheong) 3 Tbsp
- Sugar 1/2 Tbsp
- Toasted sesame seeds 1/2 Tbsp
Beef Marinade- Sugar 1 tsp
- Soy sauce 2/3 tsp
- Minced garlic 1 tsp
- Sesame oil 1/2 tsp
- Pinch of black pepper
Seasoning Sauce- Kelp water (Dashima broth) 240ml
- Soy sauce 2.5 Tbsp
- Sugar 1 tsp
- Soy sauce 2/3 tsp
- Minced garlic 1 tsp
- Sesame oil 1/2 tsp
- Pinch of black pepper
Seasoning Sauce- Kelp water (Dashima broth) 240ml
- Soy sauce 2.5 Tbsp
Cooking Instructions
Step 1
To begin, about 3 hours before you plan to cook, soak the dried glass noodles in cold water. This crucial step ensures the noodles will be perfectly chewy and tender when cooked.
Step 2
Wash the burdock root thoroughly. Then, using the back of a knife (the dull side), gently scrape off the outer skin. You don’t need to peel it too deeply.
Step 3
Drain the soaked glass noodles and cut them into approximately 10cm lengths. Prepare the burdock root, carrot, and green bell peppers by slicing them into thin, julienne strips about 7cm long. Slice the beef into similar 7cm lengths as well. Cutting all ingredients to a similar size makes for a more visually appealing and easier-to-eat dish.
Step 4
In a bowl, combine the julienned beef with all the ingredients for the ‘Beef Marinade’ (sugar, soy sauce, minced garlic, sesame oil, and pepper). Gently mix to ensure the beef is evenly coated. Let it marinate for about 10 minutes to allow the flavors to penetrate, ensuring tender and juicy beef.
Step 5
Heat a frying pan over medium heat with a little cooking oil. Add the julienned carrots and green bell peppers, along with a pinch of salt. Stir-fry lightly until the vegetables are tender-crisp and their colors are vibrant. Set aside. This pre-sautéing helps maintain the vegetables’ delightful crunch.
Step 6
Now, it’s time to cook the beef. Add the marinated beef to the frying pan and cook until it’s no longer pink and has a fragrant aroma. Be careful not to overcook, as this can make the beef tough. Cook just until done.
Step 7
For the flavorful core of the dish, add 1 Tbsp cooking oil and 1 Tbsp sesame oil to the pan. Add the julienned burdock root and stir-fry for about 3 minutes until slightly softened. Pour in half of the prepared ‘Seasoning Sauce’ (kelp water + soy sauce), along with 2 Tbsp sweet rice syrup and 1/2 Tbsp sugar. Simmer until the sauce thickens and coats the burdock root beautifully. This step is key to infusing the burdock with delicious flavor.
Step 8
In the same pan, add the remaining half of the ‘Seasoning Sauce’, 1 Tbsp sweet rice syrup, and 1 Tbsp brown rice oil. Add the pre-soaked glass noodles and simmer, stirring occasionally. Continue to cook until the noodles have absorbed most of the sauce and are tender yet slightly chewy, and the liquid has mostly evaporated. Keep an eye on the heat to prevent the noodles from burning.
Step 9
Almost there! Turn off the heat. Add the sautéed carrots, green bell peppers, cooked beef, and the glazed burdock root to the pan. Gently toss everything together to combine. Finish with a sprinkle of toasted sesame seeds for a nutty aroma and visual appeal. Your delicious Burdock Root Japchae is ready! You can also add a small drizzle of sesame oil at the very end for extra fragrance, if desired.
