Delicious Braised Burdock Root (Ueong Jorim) Golden Recipe
Delicious Braised Burdock Root (Ueong Jorim) Golden Recipe
Soy Sauce Braised Burdock Strips: Perfect for Kimbap and Lunch Boxes!
Start your day with a delightful recipe for Braised Burdock Root (Ueong Jorim), a dish we enjoyed in the spring. Its fragrant, sweet and savory profile makes it perfect for kimbap or lunch box side dishes, boasting a chewy texture and glossy finish. Discover the health benefits of burdock root and follow this golden recipe that anyone can easily make!
Main Ingredients- Burdock root, prepared, 500g
- 2 Tbsp vinegar (to prevent browning)
Seasoning & Other Ingredients- 2 Tbsp brown sugar
- 5 Tbsp soy sauce
- 3 Tbsp cooking wine (mirin)
- 1 Tbsp fish sauce (anchovy extract)
- 1 cup water (kelp-infused water)
- 2 Tbsp perilla oil
- 1 Tbsp cooking oil
- 3 Tbsp corn syrup or rice syrup
- 2 Tbsp brown sugar
- 5 Tbsp soy sauce
- 3 Tbsp cooking wine (mirin)
- 1 Tbsp fish sauce (anchovy extract)
- 1 cup water (kelp-infused water)
- 2 Tbsp perilla oil
- 1 Tbsp cooking oil
- 3 Tbsp corn syrup or rice syrup
Cooking Instructions
Step 1
Burdock root is a root vegetable loved for its crisp texture and rich nutrients. In particular, its inulin content helps improve kidney function and has diuretic effects, while its abundant dietary fiber promotes bowel movements, making it beneficial for dieting. It also possesses excellent blood sugar control properties beneficial for diabetes, lignin which aids in anti-cancer and digestive functions, and saponins that help with antioxidant effects and reducing cholesterol absorption. To fully enjoy these benefits, it’s best to wash the burdock root thoroughly and cook it with the peel on, or dry it and use it for burdock tea.
Step 2
While it’s best to cook burdock root with its peel, if it’s too dirty from soil, you can thinly peel it with a peeler. After washing it clean under running water, cut the burdock root into thin matchsticks. Immediately soak the cut burdock in water with 2 tablespoons of vinegar. This step is crucial to prevent browning and effectively remove its characteristic astringent taste.
Step 3
Bring water to a boil and add the burdock strips soaked in the vinegar water. Blanch for about 3 minutes. Drain the blanched burdock and rinse it under cold running water to remove excess water. Blanching shortens the cooking time and helps the seasoning penetrate better, resulting in a more flavorful dish. Alternatively, you can skip blanching and stir-fry directly.
Step 4
Heat a pan or wok over medium heat, adding 2 tablespoons of perilla oil and 1 tablespoon of cooking oil. Once the pan is warm, add the drained burdock strips and stir-fry. Using perilla oil helps reduce the astringency of the burdock, giving it a milder flavor.
Step 5
Now, let’s add the ingredients that will give the braised burdock a beautiful color and a glossy finish! Add 2 tablespoons of brown sugar and stir-fry with the burdock until well combined. Next, add 3 tablespoons of cooking wine (mirin) and 5 tablespoons of soy sauce, mixing again to ensure everything is evenly distributed.
Step 6
To enhance the umami flavor, add 1 tablespoon of fish sauce (anchovy extract). Pour in 1 cup of kelp-infused water, stir well to combine the sauce, then cover the pan. Simmer over medium heat for about 4-5 minutes, or until most of the liquid has evaporated. Stir occasionally to ensure the seasoning is evenly absorbed. Since it was blanched, it doesn’t need to be simmered for too long. Once the liquid is nearly gone, reduce the heat to low and add 3 tablespoons of corn syrup or rice syrup.
Step 7
After adding the syrup, increase the heat to medium and stir-fry until the burdock is well coated with the glaze. Just before turning off the heat, add 1 tablespoon of oligodang (corn syrup), 1 tablespoon of toasted sesame seeds, and 1 tablespoon of sesame oil. Give it a final toss, and your delicious Braised Burdock Root is ready!
Step 8
The finished burdock strips are deeply flavored, beautifully colored with a rich brown hue, and boast a glossy sheen. The fragrant aroma of burdock, the perfect balance of sweet and savory, and the tender yet chewy texture make it an excellent side dish for children’s lunch boxes or as a filling for kimbap. It’s a truly wonderful staple side dish.
Step 9
A key feature of this burdock jorim recipe is that it remains tender and chewy even after being refrigerated. We confidently recommend this as a ‘golden recipe for braised burdock.’ It’s delicious whether cut diagonally or into thin matchsticks. Enjoy making this flavorful staple side dish, enhanced with brown sugar for a tempting color and syrup for a beautiful glaze.
Step 10
Follow this recipe I’ve shared to create delicious braised burdock root at home. It might just become your go-to ‘lifetime recipe’! Making this flavorful burdock stir-fry and packing kimbap with it would be perfect for a picnic on a beautiful day like this. Enjoy your meal!
