Chewy and Sweet Braised Burdock Root
Chewy and Sweet Braised Burdock Root
JipbapTV) The Golden Recipe for Deliciously Braised Burdock Root
An essential side dish for kimbap, and a pantry staple you can enjoy for days! This recipe makes a wonderfully chewy and savory burdock root dish with a hint of sweetness.
Main Ingredients- 1 Burdock root (approx. 200-250g after preparation)
- 1 Tbsp Rice syrup (Jocheong)
- A little minced garlic (approx. 1/2 tsp)
- A little minced beef (approx. 30g, optional)
- 1 cup (200ml) Anchovy-Kelp Broth
- 4 Tbsp Soy sauce
- 1 Tbsp Sesame oil
Cooking Instructions
Step 1
Wash the burdock root thoroughly to remove any dirt, then peel off the skin. You can use a knife or a peeler for a thin peel. Next, slice the burdock root lengthwise into thin strips about 0.3cm thick, making sure they don’t break. Soak the sliced burdock root in cold water for about 5-10 minutes to remove its slight bitterness and color. Changing the water once during this process is recommended. Squeeze out excess water thoroughly before proceeding.
Step 2
Heat 1 tablespoon of sesame oil in a pan over medium heat. Add the minced beef (if using) and stir-fry until it’s almost cooked through. Once the beef is nearly done, add the well-drained, julienned burdock root and stir-fry together. Continue stir-frying until the burdock root is lightly coated in oil and looks glossy. Then, pour in 1 cup (200ml) of anchovy-kelp broth. The broth will help tenderize the ingredients.
Step 3
Now it’s time to add the flavor. Pour in 4 tablespoons of soy sauce and bring it to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer for about 10 minutes, or until the burdock root is tender and the liquid has reduced to a glaze. Stir the burdock root occasionally to ensure even simmering.
Step 4
Check if the burdock root is cooked to your desired tenderness. Then, stir in 1/2 teaspoon of minced garlic and 1 tablespoon of rice syrup (jocheong) for sweetness. Rice syrup provides a milder sweetness and a lovely sheen compared to sugar, making the dish even more delicious. Mix well with the garlic and rice syrup, then continue to simmer for another 5 minutes, or until most of the liquid has evaporated and the burdock root is coated in a glossy glaze. Turn off the heat and drizzle with a little extra sesame oil for enhanced aroma and flavor.
