Nutrient-Rich Diet Burdock Japchae
Nutrient-Rich Diet Burdock Japchae
Burrdock Japchae without Glass Noodles: A Light and Healthy Diet Japchae Recipe
Burdock root, in season during autumn, is rich in inulin, which aids kidney function and acts as a diuretic. Its high fiber content is excellent for preventing constipation and supporting weight loss. Burdock pairs exceptionally well with pork, enhancing both flavor and nutrition when cooked together. It can also be dried and brewed into tea, making it a versatile ingredient for a healthy diet. This recipe uses thinly julienned burdock root, peeled with a vegetable peeler, instead of traditional glass noodles. Enjoy the crisp texture and guilt-free indulgence. The lignan compounds in burdock also possess antibacterial properties. Create a healthy and delicious diet meal!
Main Ingredients- 500g Burdock root
- 1 Red bell pepper
- 1 Orange bell pepper
- 4 Korean chili peppers (mild)
- 1 Onion
Seasoning & Others- 4 Tbsp Soy sauce
- 4 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Minced garlic
- 1 Tbsp Sesame oil
- Sesame seeds, to taste
- Salt, to taste
- 4 Tbsp Soy sauce
- 4 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Minced garlic
- 1 Tbsp Sesame oil
- Sesame seeds, to taste
- Salt, to taste
Cooking Instructions
Step 1
First, wash the burdock root thoroughly under running water using a scrub brush to remove any dirt. Gently peel off any excessively thick outer skin with a knife.
Step 2
Using a vegetable peeler (or mandoline), carefully peel the burdock root lengthwise from top to bottom, creating long, thin strands that resemble glass noodles.
Step 3
Place the peeled burdock strands in a bowl of cold water and gently rub them with your hands. You’ll notice a dark brown liquid seeping out. Rinse them multiple times until the water runs clear, which helps remove any bitterness. After washing, drain the burdock thoroughly in a colander.
Step 4
Ensure you have approximately 500g of the peeled burdock strands. (This is for reference when measuring.)
Step 5
Bring a pot of water to a rolling boil. Once boiling, add 2 tablespoons of vinegar. The vinegar helps prevent the burdock from browning and maintains its crisp texture.
Step 6
Add the prepared burdock strands to the boiling water and blanch for about 1 minute. Be careful not to overcook, as this can make them mushy. Immediately drain the blanched burdock and rinse under cold water to stop the cooking process. Squeeze out as much excess water as possible by hand.
Step 7
Heat a frying pan with a little cooking oil. Add the drained burdock and stir-fry. Once the burdock is slightly cooked, add soy sauce (4 Tbsp), oligosaccharide (4 Tbsp), minced garlic (1 Tbsp), and sesame oil (1 Tbsp). Stir-fry until the seasonings are well combined and coat the burdock. Sprinkle with sesame seeds for a nutty aroma.
Step 8
Transfer the seasoned burdock to a plate and let it cool slightly. This cooling step helps to achieve a firmer, more appealing texture.
Step 9
Julienne the red and orange bell peppers and the onion. Remove the seeds from the Korean chili peppers and julienne them. (Tip: Feel free to add other vegetables like carrots or mushrooms for extra color and flavor. Thinly sliced pork or beef can also be added for a heartier dish.)
Step 10
In a separate pan, heat a little cooking oil and add the julienned vegetables. Sprinkle with a pinch of salt and stir-fry briefly. Cook just until the vegetables are tender-crisp, preserving their fresh flavor and crunch.
Step 11
Combine the cooled, seasoned burdock with the stir-fried vegetables in a large bowl. Gently mix everything together until well incorporated.
Step 12
Taste the japchae. If needed, add a small amount of soy sauce to adjust the seasoning. Finish by sprinkling more sesame seeds on top for extra flavor.
Step 13
Your healthy and delicious burdock japchae, made without glass noodles, is ready! The delightful crunchy texture of the burdock combined with its chewy bite is truly irresistible. Enjoy this wonderfully tasty and diet-friendly dish made with seasonal burdock root!
