Sweet and Savory Braised Burdock Root (Bae Jong Won Style)
Sweet and Savory Braised Burdock Root (Bae Jong Won Style)
The Easiest Way to Prepare Burdock Root: Baek Jong Won’s Signature Braised Burdock Recipe
This Baek Jong Won-style braised burdock root is delicious whether added to kimbap or served as a side dish. It offers a delightful chewy texture and a rich, savory-sweet flavor.
Main Ingredients- Approx. 500g fresh burdock root
- 1 Cheongyang chili pepper (for a touch of spice)
Cooking Instructions
Step 1
Start by thoroughly washing the fresh burdock root under running water to remove any soil. Then, use a peeler or a vegetable scraper to carefully peel off the tough outer skin. Peeling helps to reduce any bitterness and ensures a tender texture.
Step 2
After peeling, rinse the burdock root again under cold water. This second wash ensures that any remaining dirt or debris is removed.
Step 3
To prepare the burdock for braising, we’ll first cut it into bite-sized pieces. Slice the burdock root diagonally at about a 0.5 cm thickness. This angled cut will make it easier to julienne later.
Step 4
Now, julienne the diagonally sliced burdock root into thin strips, about 1-2 mm thick. Aim for consistent thickness; too thick and they’ll take longer to cook, too thin and they might break apart.
Step 5
This is a crucial step to remove any astringency from the burdock. Boil water using an electric kettle or a pot. Once boiling, pour the hot water generously over the julienned burdock in a bowl. The hot water helps to soften the burdock’s fibers and effectively leach out its bitterness.
Step 6
Add 1 to 2 tablespoons of vinegar to the hot water and stir gently. Let the burdock soak in this mixture for about 10 minutes to fully remove any astringent taste. The vinegar helps to neutralize the burdock’s slightly bitter or tough flavor.
Step 7
After 10 minutes, drain the burdock using a colander. Rinse it thoroughly 2 to 3 times under cold running water. Rinsing with cold water is key to maintaining the burdock’s crisp, satisfying texture.
Step 8
Prepare the Cheongyang chili pepper to add a subtle kick of spice. If you enjoy heat, remove the seeds and mince it finely. Otherwise, simply chop it into small pieces. You can adjust the amount based on your preference for spiciness.
Step 9
Now, let’s begin the braising process. In a pot or deep pan, add one cup of water (approximately 200ml).
Step 10
Once the water begins to simmer, add 7 tablespoons of dark soy sauce. Soy sauce is the backbone of the braising liquid’s flavor, so using a good quality one will make a difference.
Step 11
Add 3 tablespoons of sugar to balance the savory notes with sweetness. While Baek Jong Won’s ‘all-purpose sauce’ (manneung ganjang) would offer an even deeper flavor, this recipe uses readily available soy sauce and sugar for convenience, creating a delicious result nonetheless. Feel free to adjust the sugar to your liking.
Step 12
Add two pinches of grated fresh ginger (or ginger juice) for a hint of pungency. Ginger helps to cut through any potential earthiness of the burdock and adds a layer of aromatic complexity.
Step 13
Keep the heat on high and continuously stir the burdock with a spatula as it simmers. This constant stirring ensures that the burdock cooks evenly and absorbs the flavors of the sauce, preventing it from sticking or burning.
Step 14
As the liquid starts to reduce and thicken, add the chopped Cheongyang chili pepper. The mild heat from the chili will complement the savory-sweet sauce beautifully.
Step 15
Continue to braise over high heat until most of the liquid has evaporated and the burdock is glossy. Keep stirring to ensure even coating and prevent sticking. The burdock should be tender yet retain a slight bite.
Step 16
Once the braising is nearly complete and the sauce has thickened considerably, turn off the heat and drizzle in 1 tablespoon of sesame oil. The nutty aroma of the sesame oil adds a wonderful finishing touch.
Step 17
Finally, sprinkle a generous amount of toasted sesame seeds over the top. This adds a final nutty flavor and a pleasing visual appeal. Give it a light toss to combine.
Step 18
Your delicious Baek Jong Won-style braised burdock root is ready! It’s perfect for adding to kimbap for an extra layer of flavor and texture, or simply serve it as a satisfying side dish with your favorite rice. Enjoy the rich taste and delightful chew!
