Chewy Burdock Root Simmered (Moo-su-bun Style)
The Amazing Moo-su-bun Burdock Root Simmered, Revealing Its Secrets
What is low-moisture, moo-su-bun cooking? It refers to cooking using only the natural moisture of the ingredients, or with minimal added liquid. This cooking method minimizes the loss of the food’s original flavor and nutrients. For low-moisture, moo-su-bun cooking, a heavy-bottomed pot with excellent and even heat conductivity, such as a cast iron Dutch oven, a cast iron cauldron, or a pot with 3 or more layers, is recommended. It is also important that the lid does not have a steam hole, as steam will escape through it. This recipe creates a chewy burdock root side dish using the moo-su-bun method.
Ingredients
- Burdock root 250g
- Oligosaccharide 50g (approx. 4 Tbsp)
- Soy sauce 3 Tbsp
Cooking Instructions
Step 1
Wash the burdock root thoroughly and prepare it. It’s important to scrub off any remaining dirt.
Step 2
Slice the prepared burdock root diagonally. Aim for slices about 0.5cm thick. Slices that are too thin might break apart, while slices that are too thick will take longer to cook.
Step 3
Soak the sliced burdock root in cold water for about 10 minutes. This step helps to remove any bitterness or astringency characteristic of burdock root, and also prevents it from browning, keeping its color vibrant.
Step 4
Drain the burdock root completely after soaking it in cold water. Any residual water can affect the final consistency of the simmered dish.
Step 5
Place the drained burdock root in a bowl and mix it with 50g of oligosaccharide. Gently massage it in and let it marinate for about 20 minutes. This allows the burdock root to absorb a subtle sweetness and begin releasing its natural moisture.
Step 6
Transfer the marinated burdock root to a pan. Include the natural liquid that has been released by the burdock root during marination. This liquid is the key to the ‘moo-su-bun’ (no added water) cooking method.
Step 7
Bring the mixture to a boil over high heat. Once it starts simmering, immediately reduce the heat to low. Cover the pot with a lid and let it cook slowly for about 20 minutes. Keeping the lid on is crucial to trap the moisture and ensure a tender result.
Step 8
After 20 minutes, remove the lid. You should see that the burdock root has softened and there is a small amount of liquid. Now, add 3 tablespoons of soy sauce and stir well to ensure the burdock root is evenly coated with the sauce.
Step 9
Cover the pan again and continue to simmer on low heat for another 10 minutes. Finally, turn off the heat and let the burdock root cook for an additional 10 minutes using the residual heat. This final step allows the soy sauce to deeply penetrate the burdock root, resulting in a chewy and flavorful side dish.
