Braised Beef and Burdock Root
[Side Dish] Flavorful Korean Braised Beef and Burdock Root!
Taste the comforting flavor of childhood! Experience the perfect harmony of tender beef and crisp burdock root in this sweet and savory ‘Braised Beef and Burdock Root,’ a beloved Korean side dish that’s easy to make at home. The delightful texture of burdock and the rich umami of beef will make you want to devour a bowl of rice in no time. Elevate your everyday meals with this delicious burdock root recipe, perfect for any occasion!
Main Ingredients- 550g Prepared Burdock Root
- 430g Beef (recommend stewing cut)
For Sautéing Burdock- 1 Tbsp Perilla Oil
Braising Sauce- 200ml Water
- 2 Tbsp Kelp Soy Sauce or Regular Soy Sauce
- 2 Tbsp Fish Sauce
- 2 Tbsp Sugar
- 2 Tbsp Plum Extract
- 1/2 Tbsp Minced Garlic
- 1 tsp Ginger Powder
Finishing Touches (Additional Seasoning)- 1 Tbsp Honey
- 1 Tbsp Sesame Oil
- Toasted Sesame Seeds
- 1 Tbsp Perilla Oil
Braising Sauce- 200ml Water
- 2 Tbsp Kelp Soy Sauce or Regular Soy Sauce
- 2 Tbsp Fish Sauce
- 2 Tbsp Sugar
- 2 Tbsp Plum Extract
- 1/2 Tbsp Minced Garlic
- 1 tsp Ginger Powder
Finishing Touches (Additional Seasoning)- 1 Tbsp Honey
- 1 Tbsp Sesame Oil
- Toasted Sesame Seeds
- 1 Tbsp Honey
- 1 Tbsp Sesame Oil
- Toasted Sesame Seeds
Cooking Instructions
Step 1
Start by preparing 550g of burdock root. If the roots are long, cut them into manageable lengths of about 20-30cm for easier handling.
Step 2
Gently scrape off the skin of the burdock root using the back of a knife. Once peeled, burdock root can quickly turn brown when exposed to air, so immediately submerge it in water with a splash of vinegar to prevent discoloration.
Step 3
Slice the burdock root diagonally into approximately 0.5cm thick pieces. You can adjust the thickness to your preference.
Step 4
After slicing, re-immerse the burdock root pieces in the vinegar water. This step further prevents browning and helps remove any astringent taste from the burdock.
Step 5
While the burdock is soaking, you can prepare other ingredients. (This step is optional; you can proceed directly to the next one.)
Step 6
Prepare 430g of beef. Use paper towels to thoroughly pat dry any excess blood. This is crucial for a clean taste without any gamey odor. Using beef suitable for stewing is recommended.
Step 7
In a small bowl, mix all the braising sauce ingredients: 200ml water, 2 Tbsp soy sauce, 2 Tbsp fish sauce, 2 Tbsp sugar, 2 Tbsp plum extract, 1/2 Tbsp minced garlic, and 1 tsp ginger powder. Having the sauce pre-mixed helps streamline the cooking process and ensures a balanced flavor.
Step 8
Rinse the burdock root pieces, which have been soaking in vinegar water, under cold running water 2-3 times. Squeeze out as much excess water as possible. Excess moisture can cause splattering when sautéing.
Step 9
Heat a pan over medium heat and add 1 Tbsp of perilla oil. Add the drained burdock root and begin to sauté. Perilla oil adds a wonderful nutty aroma.
Step 10
Sauté the burdock root for about 5 minutes until it becomes slightly translucent and tender. Sautéing it beforehand helps maintain its crisp texture and remove any raw flavor.
Step 11
After about 5 minutes of sautéing, push the burdock root to one side of the pan.
Step 12
Add the patted-dry beef to the empty space in the pan.
Step 13
Stir-fry the beef over medium-high heat until it is no longer pink and is fully cooked. Break up any clumps of beef as you stir-fry.
Step 14
Once the beef is cooked through, pour in the pre-mixed braising sauce.
Step 15
Stir everything together to combine, then cover the pan with a lid and reduce the heat to medium-low. Let it simmer gently for 20 minutes. This simmering time allows the flavors to meld and penetrate the burdock and beef.
Step 16
During the simmering process, lift the lid occasionally to stir the ingredients. This ensures even cooking and prevents the sauce from sticking to the bottom. Stir about 2-3 times during this period.
Step 17
After 20 minutes, remove the lid and increase the heat to medium-high. Continue to cook, stirring occasionally, allowing the liquid to reduce and thicken until the sauce coats the ingredients beautifully. This step creates a glossy finish.
Step 18
Continue stir-frying until the sauce has significantly reduced and clings to the ingredients. Be careful not to overcook, as it might burn.
Step 19
Finally, add 1 Tbsp honey, 1 Tbsp sesame oil, and a generous amount of toasted sesame seeds. Honey adds gloss and sweetness, while sesame oil and seeds enhance the nutty aroma and flavor.
Step 20
Stir everything together well and simmer for another 2 minutes. Your delicious Braised Beef and Burdock Root is now complete! It’s ready when the sauce has a glossy coating on the ingredients.
Step 21
Serve the finished Braised Beef and Burdock Root on a plate and enjoy it with a warm bowl of rice. This dish tastes even better the next day, making it an excellent make-ahead side dish!
