Savory and Sweet Braised Burdock Root Recipe
Savory and Sweet Braised Burdock Root Recipe
Master the Art of Braised Burdock Root, a Side Dish You Can’t Stop Eating!
Make a delicious braised burdock root at home, a versatile side dish with a delightful savory and sweet flavor profile. Its chewy texture and deep seasoning will magically make you finish a bowl of rice in no time.
Braised Burdock Root Ingredients- Appropriate amount of burdock root (approx. 200-300g)
- 500ml Water
- 4 Tbsp Soy Sauce
- 2 Tbsp Yeondoo (Korean soup soy sauce or low-sodium soy sauce)
- 3 Tbsp White Sugar
- 1 Tbsp Corn Syrup (Oligodang)
- A pinch of Sesame Seeds
Cooking Instructions
Step 1
Prepare a generous amount of fresh burdock root, about 200-300g, which is good for 2-3 servings.
Step 2
Using a peeler, carefully remove the outer skin of the burdock root. Rinse it thoroughly under running water to clean off any dirt.
Step 3
With the thin blade of a peeler, gently press and rotate the burdock root to peel it into long, thin strips. You can also use a mandoline slicer for this step.
Step 4
Once the burdock is julienned, place it in a bowl and pour enough vinegar to cover it. You can also use a mixture of water and vinegar in a 1:1 ratio. Let it soak for about 5 minutes. This step removes any astringency and prevents the burdock from discoloring.
Step 5
Drain the burdock from the vinegar water and rinse it lightly under cold water. Gently squeeze out excess water and place it in a wide pot or wok for the next cooking step.
Step 6
Pour 500ml of water into the pot. This is enough water for the burdock to simmer and for the sauce to reduce.
Step 7
Add 4 tablespoons of soy sauce. The saltiness can vary depending on the type of soy sauce used, so you might want to start with 3 tablespoons and adjust to taste.
Step 8
Add 2 tablespoons of Yeondoo. Yeondoo can be substituted with Korean soup soy sauce or a low-sodium soy sauce, and it adds umami.
Step 9
Add 3 tablespoons of white sugar for sweetness. Adjust the sweetness according to your preference. Using brown sugar instead of white sugar can add a deeper flavor.
Step 10
Bring to a boil over medium heat, then reduce to low heat and simmer until the liquid is reduced and the burdock is well-seasoned. Stir the burdock occasionally to ensure even coating. This will take about 15-20 minutes.
Step 11
When the sauce has thickened and the burdock looks glossy, add 1 tablespoon of corn syrup (oligodang). Corn syrup adds shine and a subtle sweetness. Simmer for another 1-2 minutes before turning off the heat.
Step 12
Transfer the finished braised burdock root to a serving dish and sprinkle with sesame seeds. Your delicious braised burdock root is ready to be enjoyed with a warm bowl of rice!
