Braised Burdock Root Strips in Soy Sauce
Savory and Sweet Braised Burdock Root Strips
A delicious banchan (side dish) perfect for kimbap! These braised burdock root strips are savory, slightly sweet, and wonderfully crisp. I was new to making burdock root dishes, but the flavor was so good that I’ll be making this often. It’s a fantastic side dish for any meal.
Ingredients- Burdock root strips, pre-cut 250g
- Homemade broth 3/4 cup (using a paper cup for measurement)
- Dark brown sugar 2 Tbsp
- Soy sauce 5 Tbsp
- Black malt syrup 1 Tbsp (purchased from a rice cake shop)
- Cooking wine (Mirin) 2 Tbsp
- Ginger syrup 1/2 Tbsp
- Sesame seeds, toasted 1 Tbsp
- Perilla oil 1 Tbsp
Cooking Instructions
Step 1
I’m using pre-cut burdock root strips (250g) sold in stores, which makes it so convenient as you don’t have to prepare them from scratch. This package indicates it’s made from domestic burdock root, offering peace of mind.
Step 2
Upon opening the package, you’ll notice a slightly sour aroma, which is natural for burdock root. Discard the original soaking water and refill the container with fresh cold water. Soaking the strips for about 10 minutes helps to remove this distinct scent, ensuring a cleaner flavor.
Step 3
The base for this delicious braise is a homemade broth. Using broth made with ingredients like green onion, onion, radish, kelp, shiitake mushrooms, anchovies, and dried pollack will add depth of flavor. (In the photo, the broth is shown after simmering with kelp for 10 minutes and then removing the kelp.) Prepare 3/4 cup of broth, measured using a standard paper cup.
Step 4
To achieve a beautiful dark color and a rich sweetness, add 2 tablespoons of dark brown sugar and stir until it dissolves. Dark brown sugar offers a deeper flavor and better color compared to regular sugar.
Step 5
Season with 5 tablespoons of soy sauce to get the right level of saltiness. The amount of soy sauce can be adjusted based on your preference for saltiness.
Step 6
Add 1 tablespoon of black malt syrup. This ingredient contributes to a sticky texture, a subtle sweetness, and a refined color. Black malt syrup is easily found at rice cake shops and is versatile for various cooking applications, making it a useful pantry staple.
Step 7
Incorporate 2 tablespoons of cooking wine (mirin) to eliminate any fishy odor from the burdock root and to enhance its flavor. Mirin not only removes unpleasant smells but also helps the seasoning penetrate the ingredients well.
Step 8
Instead of ginger powder, I’m using 1/2 tablespoon of ginger syrup for a milder, more aromatic touch. Ginger syrup adds the fragrance of ginger without its strong pungency, enriching the overall taste of the braise. Begin boiling everything over high heat.
Step 9
Once the braising liquid starts to boil vigorously, reduce the heat to medium. Add the drained burdock root strips to the pot and let them simmer, stirring occasionally, until the sauce thickens and coats the burdock evenly. Be sure to check periodically to prevent sticking.
Step 10
When the burdock root strips are tender, the sauce has reduced to a glaze, and a beautiful sheen appears, turn off the heat. Finally, add 1 tablespoon of toasted sesame seeds for a nutty aroma and mix gently.
Step 11
Finish by adding 1 tablespoon of perilla oil or sesame oil to elevate the flavor. I personally prefer the nutty and deep aroma of perilla oil, so I used that. You can also use sesame oil. A mix of both oils is also a great option for added complexity.
