Burdock Root Japchae: A Special Dish for Guests
A Delightful and Healthy Burdock Root Japchae Recipe for a Special Table
Are you looking to prepare a heartfelt dish for holidays, special occasions, or your beloved family? We introduce ‘Burdock Root Japchae,’ a dish that transcends ordinary japchae with its unique flavor and health benefits. The subtle aroma of burdock root and its satisfying crisp texture elevate the japchae to a new level of deliciousness and nutrition, sure to impress the whole family. This burdock root japchae is also an excellent choice for those on a diet or seeking healthy meal options. It’s a perfect menu item for entertaining guests. Let’s create this wonderful, special dish together!
Main Ingredients
- 1 Burdock root
- 200g Dangmyeon (sweet potato noodles)
- 1/2 Onion
- 1/2 Cucumber
- 70g Beef (for bulgogi or japchae)
- 3 Dried shiitake mushrooms
- 1 Small piece of Carrot (approx. 50g)
- 1 Small piece of Green onion
- 2 Cloves Garlic
- Soy sauce (or Jin Ganjang) to taste
- Sesame oil to taste
- Salt to taste
- Pinch of Black pepper
Cooking Instructions
Step 1
Let’s begin with preparing the ingredients. First, peel the burdock root thoroughly using a peeler. Scrub the cucumber clean with coarse sea salt. Soak the dried shiitake mushrooms in lukewarm water until softened, then remove the hard stems and prepare them for use.
Step 2
Slice the vegetables and beef beautifully. Finely julienne the onion, carrot, and beef. Thinly slice the rehydrated shiitake mushrooms. For the cucumber, cut away the seedy core and julienne it thinly. Sprinkle a pinch of salt over the julienned cucumber and let it sit briefly to draw out moisture. Finely mince the green onion and garlic, and set them aside.
Step 3
Now, it’s time to prepare the burdock root for the japchae. Using a peeler or knife, carefully shave the burdock root lengthwise into thin strips.
Step 4
Roll the long burdock strips into coils and then slice them thinly into noodle-like pieces. To prevent browning and ensure tenderness, blanch these sliced burdock noodles in boiling water with half a tablespoon of salt and half a tablespoon of vinegar for just 30 seconds to 1 minute. Be careful not to overcook them, as they can become mushy.
Step 5
Lightly oil a pan over medium-low heat. Add the julienned onion and sauté until translucent. This process brings out the natural sweetness of the onion, enhancing the overall flavor.
Step 6
Squeeze out excess water from the julienned cucumber. Add it to the pan and stir-fry. Cook the cucumber just until it turns bright green and remains crisp; avoid overcooking to prevent it from becoming too soft.
Step 7
Add the julienned carrot to the pan along with a pinch of salt. Stir-fry the carrots until they are tender-crisp. Lightly cooking them enhances their sweetness.
Step 8
Season the shiitake mushrooms separately. In a bowl, combine the sliced shiitake mushrooms with soy sauce, sesame oil, toasted sesame seeds, minced green onion, and minced garlic. Mix well, then stir-fry in a pan until fragrant, bringing out the mushroom’s rich flavor.
Step 9
Marinate and stir-fry the beef as well. In a bowl, mix the julienned beef with soy sauce, sesame oil, minced green onion, minced garlic, and pepper. Gently mix to coat. Then, stir-fry in a pan, breaking up any clumps, until just cooked through. Be careful not to overcook the beef, as it can become tough.
Step 10
Add the blanched burdock root to a pan with one tablespoon of oil and stir-fry. Once slightly cooked, add 1 tablespoon of soy sauce, 1 tablespoon of oligosaccharide (or sugar), and 3 tablespoons of water. Simmer until the burdock root is coated in a glossy sauce.
Step 11
Soak the dangmyeon noodles in cold water beforehand until softened. Boil the noodles until cooked, then rinse them under cold water and drain well. Heat a little oil in a pan, add the cooked noodles, and stir-fry with soy sauce and sesame oil for seasoning. Stir-frying the noodles helps prevent them from becoming soggy, even when stored and eaten later, maintaining their chewy texture.
Step 12
Now it’s time to combine all the prepared ingredients. Place the sautéed vegetables and stir-fried noodles into a large bowl and gently mix them together.
Step 13
Finally, adjust the seasoning. Use soy sauce to provide color and umami, and supplement with salt if needed. Since each component was lightly seasoned during cooking, and the burdock was simmered in sauce, additional seasoning might not be necessary to achieve a perfect taste. Finish by generously sprinkling toasted sesame seeds and sesame oil for a nutty aroma. Your delicious Burdock Root Japchae is now complete!
