Savory Braised Burdock Root (Ueong Jorim) Recipe
Finely Julienned and Stir-fried Burdock Root: The Perfect ‘Ueong Jorim’ Recipe for Enhanced Texture
Ueong Jorim is a fantastic side dish! This version, meticulously julienned and stir-fried, boasts a delightful crunchy texture and a savory-sweet flavor that perfectly complements rice. While it requires a bit of effort, the satisfaction of making this staple dish is immense. Follow these detailed steps for an easy-to-follow recipe.
Burdock Root Braising Ingredients- 1kg Burdock root
- 2 Tbsp Cooking oil
- 2/3 cup Soy sauce
- 1/2 cup Oligosaccharide (or corn syrup)
- 3 Tbsp Minced garlic
- 2 Tbsp Sesame oil
- A pinch of Sesame seeds
- 2 Tbsp Vinegar
- 1 Tbsp Coarse salt (for blanching)
Cooking Instructions
Step 1
First, prepare the fresh burdock root. Use a peeler or a knife to thoroughly peel the tough outer skin. Ensure all dirt and blemishes are removed.
Step 2
Once peeled, cut the burdock root diagonally into segments about 5-7 cm long. This makes the subsequent julienning process easier.
Step 3
Now, julienne the diagonal pieces into thin, fine strips. Uniform thickness is key for consistent texture and even absorption of the seasoning. Aim for strips about 0.3 cm thick.
Step 4
To prevent browning and reduce the burdock’s characteristic slightly bitter taste, soaking the julienned burdock in a vinegar-water solution is recommended. However, if you plan to blanch and stir-fry it immediately, you can skip this step. (Choose based on your preference.)
Step 5
In a large pot, bring plenty of water to a boil. Add 1 tablespoon of coarse salt. Once the water is vigorously boiling, add the prepared julienned burdock root to begin the blanching process.
Step 6
As the water boils, add 2 tablespoons of vinegar. The vinegar helps to neutralize any bitterness in the burdock. Add the burdock and blanch for about 2-3 minutes, stirring occasionally. The burdock is ready when its color changes from a dull brown to a pale yellowish-white. Immediately drain and rinse thoroughly under cold running water to remove excess starch and cool it down.
Step 7
Drain the blanched burdock well in a colander. Ensure as much water as possible is removed. Excess moisture can cause sputtering when stir-frying or lead to a less concentrated flavor.
Step 8
Now, let’s start braising the burdock. Heat 2 tablespoons of cooking oil in a stir-fry pan over medium heat. Add the drained burdock and stir-fry until slightly softened and fragrant. Stir-frying first helps to evaporate moisture, resulting in a chewier texture.
Step 9
Once the burdock is lightly stir-fried, pour in 2/3 cup of soy sauce. Mix well to coat the burdock, allowing the savory flavor of the soy sauce to penetrate.
Step 10
Add 1/2 cup of oligosaccharide (or corn syrup) for sweetness. This will give the dish a beautiful glossy sheen and a pleasant sweetness.
Step 11
Generously add 3 tablespoons of minced garlic. The pungent aroma and taste of garlic will enhance the overall flavor of the burdock jorim.
Step 12
To prevent the sauce from burning or becoming too dry, add about 1/4 cup of water. Now, stir everything together with a spatula, ensuring all the seasonings are well combined, and continue to cook.
Step 13
Start with high heat until the sauce comes to a boil, then reduce to medium heat and let it simmer gently. The sauce should reduce and coat the burdock beautifully. Stir occasionally to prevent sticking and burning.
Step 14
When the sauce has thickened and is no longer watery, indicating it has sufficiently coated the burdock, turn off the heat. Just before turning off the heat, drizzle in 2 tablespoons of sesame oil and give it a quick stir. Adding sesame oil at the end preserves its fragrant aroma and nutty flavor.
Step 15
Transfer the beautifully glazed burdock jorim to a serving plate. Sprinkle generously with toasted sesame seeds for a final touch of flavor and texture. Your delicious Ueong Jorim is ready to be enjoyed with warm rice!
