Braised Burdock Root: The Quintessential Side Dish
How to Prepare and Braise Burdock Root for a Fragrant Side Dish
Introducing a hearty recipe for braised burdock root! It’s perfect for making in a generous batch to keep as a side dish. You can even transform leftover braised burdock root into a delightful burdock salad or a festive burdock japchae. Recipes for burdock salad and japchae will be shared soon, so stay tuned!
Main Ingredients- 1 bag of burdock root (approx. 300-400g)
- 1 Tbsp coarse salt (for blanching)
- 1 Tbsp vinegar (for blanching)
Braising Sauce- 1 cup water (200ml)
- 2 Tbsp soy sauce
- 1 Tbsp cooking sake (mirin)
- 2 Tbsp sugar
- 1 cup water (200ml)
- 2 Tbsp soy sauce
- 1 Tbsp cooking sake (mirin)
- 2 Tbsp sugar
Cooking Instructions
Step 1
Prepare one bag of fresh burdock root. Since burdock root is often covered in soil, choose ones that are clean.
Step 2
Now it’s time to peel the burdock root. Using a knife or a potato peeler makes this process convenient. As this part was in contact with soil, it’s best to peel it thoroughly. While the peel contains nutrients, we recommend cleaning it meticulously.
Step 3
This is what the burdock root looks like after all the peeling is done. It’s now ready to be sliced for cooking.
Step 4
Slice the prepared burdock root into bite-sized strips.
Step 5
The thinner you slice the burdock root, the better it will absorb the flavors and the tastier it will be. Slicing it diagonally before cutting into strips provides a pleasant texture and reduces the risk of cutting your fingers. Be careful not to cut yourself while slicing. This method of diagonal slicing followed by strip cutting is safe and convenient, especially for beginners.
Step 6
This is the amount of burdock root after slicing. This quantity is perfect for making a generous batch of side dishes.
Step 7
To remove any bitterness and improve the texture, we will blanch the burdock root. Bring water to a boil, add 1 tablespoon of coarse salt and 1 tablespoon of vinegar. Add the prepared burdock root and blanch for about 2 minutes. Be careful not to over-blanch, as it can become mushy.
Step 8
Immediately rinse the blanched burdock root under cold water to cool it down and drain any excess water thoroughly. This step helps maintain the crispness of the burdock root.
Step 9
Let’s make the braising sauce for delicious braised burdock root. In a pot or pan, combine 1 cup of water, 2 tablespoons of soy sauce, 1 tablespoon of cooking sake, and 2 tablespoons of sugar. Mix well.
Step 10
Once the sauce begins to boil, add the blanched and drained burdock root. Braise over medium heat. Stir occasionally to ensure the burdock root is evenly coated with the sauce.
Step 11
Continue to simmer until the sauce has reduced and coated the burdock root with a glossy sheen. It’s perfect when there’s just a little bit of sauce remaining. At this point, taste and adjust sweetness or saltiness with sugar or soy sauce if needed, according to your preference.
Step 12
Your fragrant and delicious braised burdock root is ready! It tastes amazing served over a bowl of warm rice.
