Stir-fried Burdock Root (Ueongchae Bokkeum)
Crispy and Flavorful Stir-fried Burdock Root
This is a stir-fried burdock root dish with excellent shelf stability. Enjoy its delightful crunch and savory taste, perfect for any meal!
Main Ingredients- 3 burdock roots
Seasoning Ingredients- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp sugar
- 2 Tbsp corn syrup (or oligosaccharide)
- 2 Tbsp mirin (rice wine)
- Avocado oil (or cooking oil) for stir-frying
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp sugar
- 2 Tbsp corn syrup (or oligosaccharide)
- 2 Tbsp mirin (rice wine)
- Avocado oil (or cooking oil) for stir-frying
Cooking Instructions
Step 1
Prepare 3 burdock roots. Using the back of a knife, gently scrape off the peel from the burdock roots. Then, julienne them into strips about 0.5 cm thick. Immediately soak the julienned burdock in water with a splash of vinegar for about 10 minutes to remove any bitterness, ensuring a more pleasant taste.
Step 2
Bring a pot of water to a rolling boil. Blanch the burdock strips (that have been soaking in vinegar water) for about 1 to 2 minutes. Be careful not to overcook them, as they can become mushy. After blanching, immediately rinse them under cold running water to cool them down. Drain thoroughly in a colander. Ensuring minimal water content is key to preventing oil splattering and helping the sauce adhere well during stir-frying.
Step 3
Heat a frying pan with a generous amount of avocado oil (or your preferred cooking oil) over medium heat. Add the drained burdock strips and stir-fry them first until they begin to soften slightly. Once softened, add 2 tablespoons of soy sauce and 2 tablespoons of sugar, and continue to stir-fry until the burdock is coated.
Step 4
Now, add 1 tablespoon of oyster sauce and 2 tablespoons of corn syrup (or oligosaccharide). Stir-fry everything together, ensuring the burdock strips are evenly coated with the sauce. The corn syrup will add a lovely sheen to the dish.
Step 5
Continue to stir-fry over medium-low heat until the burdock absorbs the sauce and becomes tender. For the final 30 seconds to 1 minute, increase the heat to high and stir-fry quickly. This high-heat finish helps to maintain the burdock’s crispiness. If desired, drizzle a little sesame oil just before turning off the heat for an enhanced aroma and flavor.
Step 6
Transfer the cooked burdock root stir-fry to a serving plate. Garnish generously with toasted sesame seeds for added nuttiness and visual appeal. This dish is a wonderful accompaniment to steamed rice or can be enjoyed as a flavorful side dish.
