Braised Burdock Root (Seasoned with a Spicy Kick)
Spicy and Sweet Braised Burdock Root, perfect for Gimbap-flavored Rice Balls
After making delicious braised burdock root, I decided to use it for fried rice, but ended up making these rice balls! They tasted remarkably like gimbap and were absolutely delicious. They would make a fantastic breakfast option for busy mornings.
Spicy & Sweet Braised Burdock Root Ingredients- 2 burdock roots
- 1 Tbsp minced garlic
- 1.5 Tbsp sugar
- 1 Tbsp cooking wine (Soju or Mirin)
- 2 Tbsp soy sauce
- 1 Tbsp chili oil
- Sesame seeds, to taste
- Sesame oil, to taste
Gimbap-Style Burdock Rice Ball Ingredients- 2 bowls cooked rice (warm)
- A portion of the prepared braised burdock root
- 5 sheets seasoned seaweed (Gim)
- Sesame seeds, to taste
- Sesame oil, to taste
- 2 bowls cooked rice (warm)
- A portion of the prepared braised burdock root
- 5 sheets seasoned seaweed (Gim)
- Sesame seeds, to taste
- Sesame oil, to taste
Cooking Instructions
Step 1
Peel the burdock roots using a peeler and then julienne them into thin strips. While it’s ideal to cut them thinly, similar to sharpening a pencil, to manage the fibers, you can also slice them diagonally or into thinner matchsticks. For these rice balls, I cut them into shorter lengths to ensure they mix well with the rice, but feel free to cut them to your preferred size.
Step 2
Place the julienned burdock root in a bowl of water with 1-2 tablespoons of vinegar. Let it soak for about 30 minutes. This step helps to remove any bitterness from the burdock and prevents it from browning. After soaking, drain the water thoroughly.
Step 3
Finely chop your chili peppers for a touch of heat. If you don’t have regular chili peppers, Korean green chili peppers (kkob-chu) work wonderfully as they add a mild spiciness and slight sweetness that complements the burdock. You can use any chili peppers you have on hand.
Step 4
Heat a pan over medium heat and add 2 tablespoons of cooking oil and 2 tablespoons of perilla oil. Add the prepared burdock root and stir-fry until it becomes translucent, which should take about 5 minutes. This process helps to soften the burdock and reduce its moisture content. Keep stirring to prevent sticking.
Step 5
Once the burdock is translucent, add 1 Tbsp minced garlic, 1.5 Tbsp sugar, 1 Tbsp cooking wine, 2 Tbsp soy sauce, and 1 Tbsp chili oil. Stir well and let it simmer over medium-low heat until the liquid has almost completely reduced and the burdock is well-coated with the glaze. Add the chopped chili peppers (or green chilies) towards the end. For extra shine and sweetness, you can add a little corn syrup or oligosaccharide syrup. Finish by stirring in sesame seeds and a drizzle of sesame oil for that perfect savory aroma.
Step 6
Now, let’s make the special gimbap-style rice balls! In a bowl, combine 2 bowls of warm cooked rice with a generous portion of the prepared braised burdock root. Crumble in 5 sheets of seasoned seaweed (gim) and add some sesame seeds and a splash of sesame oil. Mix everything together gently. Once well combined, shape the mixture into small, bite-sized balls. These burdock rice balls are incredibly flavorful and satisfying, reminiscent of gimbap, making for a quick and delightful meal, especially on busy mornings.
