Delicious and Healthy Braised Burdock Root Recipe
Delicious and Healthy Braised Burdock Root Recipe
How to Make Delicious Braised Burdock Root: A Great Immunity-Boosting Dish!
My husband loved the braised lotus root, so I decided to try making braised burdock root as well. This recipe yields a wonderfully chewy texture and deep flavor, perfect as a side dish for rice or as a filling for kimbap. Boost your family’s immunity with this healthy and flavorful burdock dish!
Ingredients- 2 burdock roots (about 300g)
- 6 Tbsp soy sauce
- 4 Tbsp oligosaccharide
- 2 Tbsp perilla oil
- 1-2 cups kelp or anchovy broth (using a paper cup as measure)
- 2 Tbsp vinegar (for blanching)
Cooking Instructions
Step 1
First, let’s prepare the broth, which is the foundation for delicious braised burdock. In a pot, combine 3 cups of water with 1 piece of kelp (or 5-6 anchovies) and bring to a boil. Once boiling, remove the kelp. If using anchovies, simmer for another 5 minutes and then strain to create a clear broth. (You can use plain water, but using broth will significantly enhance the umami flavor!)
Step 2
Thoroughly wash the fresh burdock roots to remove any soil. Then, use a peeler or the back of a knife to scrape off the skin, or peel it thinly. (It’s okay to leave the skin on, but cleaning it well is recommended.)
Step 3
Cut the prepared burdock roots into lengths of about 5-7 cm. For a pleasant chewy texture, I recommend cutting them slightly thick. In boiling water, add 2 tablespoons of vinegar and blanch the burdock for 3 minutes. Blanching with vinegar helps to remove any bitterness from the burdock and prevents discoloration.
Step 4
Rinse the blanched burdock under cold running water several times. This process removes any residual vinegar smell and bitterness.
Step 5
Now, let’s make the braising sauce. Pour 1-2 cups (paper cup measure) of the prepared broth into a pot and add 4 tablespoons of soy sauce. Bring to a boil. Once the soy sauce is boiling, add the drained burdock root and reduce the heat to medium-low.
Step 6
Cover the pot and let the burdock simmer. Flip the burdock pieces occasionally to ensure the sauce coats them evenly. This step helps the burdock absorb the flavors deeply and achieve a beautiful color.
Step 7
Continue to simmer until the sauce has reduced and the burdock is tender and glossy. When the liquid is almost gone and the burdock has a nice sheen, the braising is nearly complete.
Step 8
Finally, let’s add the finishing touches to enhance the flavor. Add 2 tablespoons of soy sauce, 4 tablespoons of oligosaccharide, and 2 tablespoons of perilla oil. Stir-fry until glossy. If the mixture seems too dry and is about to burn, add a tablespoon or two of broth at a time while stir-frying. The perilla oil adds a wonderful nutty aroma, making it even more delicious.
Step 9
Your delicious braised burdock root is ready! It’s perfectly savory and sweet, with that signature chewy texture. It’s fantastic in kimbap or served over warm rice as a delightful side dish. Enjoy!
