Chef Bang Young-ah’s Delicious Braised Burdock Root (Ueong Jorim)
Chef Bang Young-ah’s Delicious Braised Burdock Root (Ueong Jorim)
Best Cooking Secrets: How to Make Perfect Braised Burdock Root
Hello! Nourishment comes from strength. Today, we’ll be making the delicious Braised Burdock Root recipe from ‘The Best Cooking Secrets,’ as taught by Chef Bang Young-ah. Get ready for a side dish that’s sure to become a favorite with rice!
Main Ingredients- Burdock root (Ueong) 90g
- Grapeseed oil 3 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the burdock root. Gently scrape off the skin using the back of a knife. The skin of burdock root is rich in alkaloids, which are beneficial for cancer prevention, so scraping with the back of the knife helps minimize nutrient loss. (Tip: If you have more burdock root than the recipe calls for, you can proportionally increase the other ingredients.)
Step 2
Cut the prepared burdock root into bite-sized pieces (about 5-7 cm long). Then, slice them into strips about 0.5 cm thick. Cutting them not too thin will help maintain a pleasant texture after braising.
Step 3
To prevent browning and remove any bitterness, soak the sliced burdock root in a vinegar water solution (about 1 Tbsp vinegar per 3 cups of water) for about 5 minutes. Afterwards, drain them thoroughly in a colander. Ensuring the burdock root is well-drained will help prevent oil splattering when stir-frying and keep the pieces from sticking together.
Step 4
Heat the grapeseed oil in a wide pan or pot over medium-high heat and stir-fry the burdock root for 1-2 minutes. This initial stir-frying in oil is a secret technique that shortens the cooking time, helps the seasoning penetrate better, and creates a chewy texture. After stir-frying, add the soy sauce, mirin, and water, and bring to a boil.
Step 5
Reduce the heat to medium and simmer the burdock root until the liquid has reduced to a glaze, about 10-15 minutes. Stir occasionally to ensure the seasoning is evenly distributed. The key is to simmer until most of the liquid has evaporated.
Step 6
Once the liquid has mostly reduced, lower the heat to low and add the oligosaccharide. Continue to simmer for a short while until the burdock root is glossy. Finally, sprinkle with toasted sesame seeds for a beautiful finish! (Tip: It’s important to add the oligosaccharide at the very end to prevent burning and ensure the burdock root absorbs the flavor fully.)
