Braised Burdock Root for Gimbap (Perfectly Sweet & Savory)
Homemade Gimbap Ingredient: The Secret to Delicious Braised Burdock
My husband absolutely loves gimbap, so I make it almost every day! He always says mine is the best, and the secret ingredient is my perfectly braised burdock root. I’ve tried store-bought versions, but they just don’t compare. This homemade recipe will elevate your gimbap to a whole new level!
Main Ingredients
- 3 Burdock roots (approx. 400g)
- 500cc Water
- 3 Tbsp Vinegar
Braising Sauce
- 500cc Water
- 15 Tbsp Soy Sauce
- 5 Tbsp Mirin (or cooking wine)
- 5 Tbsp Sugar
- 5 Tbsp Oligodang (corn syrup)
- 500cc Water
- 15 Tbsp Soy Sauce
- 5 Tbsp Mirin (or cooking wine)
- 5 Tbsp Sugar
- 5 Tbsp Oligodang (corn syrup)
Cooking Instructions
Step 1
First, wash the burdock roots thoroughly. Use a peeler to remove the skin, which makes it easier. Cut the burdock into lengths suitable for gimbap, then slice them into thin strips about the thickness of a wooden chopstick. Avoid slicing them too thinly, as they might break apart.
Step 2
Place the julienned burdock root in a pot and cover it with water. Add 3 tablespoons of vinegar. Bring the water to a boil, let it bubble for 1 minute, then immediately turn off the heat. Discard the vinegar water. This step is crucial for removing any bitterness and earthy smell from the burdock.
Step 3
Return the blanched burdock root to the pan. Add all the braising sauce ingredients: 500cc water, 15 tablespoons soy sauce, 5 tablespoons mirin, 5 tablespoons sugar, and 5 tablespoons oligodang. Bring to a boil over high heat and cook for about 10 minutes, allowing the flavors to meld.
Step 4
Reduce the heat to medium-low and continue to simmer for about 30 minutes, stirring occasionally. Make sure to stir the burdock frequently to ensure the sauce coats evenly. If the sauce starts to reduce too much and looks like it might burn, you can add a little more water. (Saving some of the reduced sauce with the burdock will add extra flavor when making gimbap!)
Step 5
Once the braised burdock root has cooled completely, transfer it to an airtight container and store it in the refrigerator. This homemade burdock will be a fantastic addition not only to your gimbap but also as a side dish for your rice!
