Crispy and Delicious Braised Burdock Root (Ueong Jorim)
Crispy and Delicious Braised Burdock Root (Ueong Jorim)
A Must-Have Side Dish for Rice: Making Crispy Braised Burdock Root #BurdockSideDish #PantryStaple
This recipe provides detailed instructions on how to make a delicious and crispy braised burdock root (ueong jorim), a perfect side dish for any meal. Its savory yet sweet flavor is a perfect match for rice, and it’s an ideal pantry staple that anyone can easily make with simple ingredients.
Main Ingredients- 1 package of prepared burdock root (approx. 200-300g)
Braising Sauce- 3 Tbsp Sugar
- 5 Tbsp Soy Sauce
- 3 Tbsp Corn Syrup (Oligodang)
- 2 Tbsp Sesame Oil
- Sesame Seeds, to taste
- 3 Tbsp Sugar
- 5 Tbsp Soy Sauce
- 3 Tbsp Corn Syrup (Oligodang)
- 2 Tbsp Sesame Oil
- Sesame Seeds, to taste
Cooking Instructions
Step 1
Rinse the burdock root thoroughly under running water. Then, use the back of a knife (knife’s spine) to gently scrape off the skin. Removing the skin not only reduces the astringent taste but also contributes to a softer texture.
Step 2
Cut the prepared burdock root into approximately 5cm (2-inch) lengths. Then, slice them lengthwise into thin strips, about 0.5cm (1/4 inch) thick. Slicing them to a consistent thickness will prevent them from breaking apart easily.
Step 3
Soak the julienned burdock root in cold water for at least 10 minutes to remove any remaining astringency and prevent browning. It’s beneficial to change the water once or twice during this soaking period. This step is crucial for eliminating the burdock’s characteristic bitter taste, making it much more enjoyable.
Step 4
In a pot, add 100ml (about 1/2 cup) of water and bring it to a boil. Once boiling, add the julienned burdock root (make sure to drain it well) and stir to coat. Cover the pot and cook over medium heat for about 5-7 minutes, or until the burdock root becomes tender. Be careful not to overcook, as it can become mushy.
Step 5
Once the burdock root is tender and most of the water has evaporated, add 3 Tbsp of sugar and 5 Tbsp of soy sauce. Increase the heat to high and stir continuously to braise. This initial braising helps the sauce penetrate the burdock root, creating a sweet and savory base flavor.
Step 6
When the sauce has coated the burdock root evenly and developed a nice color, reduce the heat to low. Stir in 3 Tbsp of corn syrup (oligodang) and 2 Tbsp of sesame oil until well combined and glossy. The corn syrup adds shine and sweetness, while the sesame oil provides a nutty aroma. Turn off the heat, sprinkle generously with sesame seeds, and give it a final mix. Your crispy yet tender braised burdock root, with its balanced sweet and savory taste, is ready to be enjoyed as a hearty side dish with your rice!
