Burdock Root Stir-Fry (Japchae Style)
Enjoy Burdock Root, Rich in Saponins, Deliciously and Healthily
Burdock root is packed with saponins, known to help regulate blood sugar, inhibit fat accumulation, and boost immunity! Have you always enjoyed it braised? Why not try it as a japchae? This dish is incredibly delicious, perfect for picking up and enjoying one bite at a time. It’s a delightful way to incorporate burdock root into your diet!
Main Ingredients- 300g burdock root
- 1 green bell pepper
- 2 red chilies
- 1/2 onion
- 1 handful bean sprouts (approx. 50g)
Seasoning Ingredients- 3 Tbsp soy sauce
- 1 tsp fish sauce (or tuna extract)
- 2 Tbsp cooking wine (mirin or rice wine)
- 1/2 Tbsp sugar
- 1 Tbsp corn syrup (or rice syrup)
- 3 Tbsp soy sauce
- 1 tsp fish sauce (or tuna extract)
- 2 Tbsp cooking wine (mirin or rice wine)
- 1/2 Tbsp sugar
- 1 Tbsp corn syrup (or rice syrup)
Cooking Instructions
Step 1
First, wash the burdock root thoroughly under running water. Gently scrape off the skin using the back of a knife or a peeler. Then, julienne it into thin strips, about 4-5cm long. Briefly rinse the julienned burdock in cold water to remove any bitterness and drain it completely. This step ensures the burdock remains crisp when stir-fried.
Step 2
Prepare the vegetables: remove the seeds from the green bell pepper and red chilies, then julienne them to a similar length as the burdock. Peel and julienne the onion as well. These vegetables will add vibrant color and a refreshing crunch to the dish.
Step 3
The secret to a delicious burdock japchae lies in the sauce! Mix the seasoning ingredients in a bowl beforehand. Combine 3 Tbsp soy sauce, 1 tsp fish sauce, 2 Tbsp cooking wine, and 1/2 Tbsp sugar. Stir until the sugar is dissolved. The fish sauce adds umami, and the cooking wine helps to eliminate any earthy odors from the burdock.
Step 4
Heat 2 Tbsp of cooking oil in a preheated pan over medium-high heat. Add the julienned burdock root and stir-fry quickly. Stir-frying over high heat is crucial for maintaining the burdock’s crisp texture. Cook until the burdock looks slightly translucent.
Step 5
Once the burdock appears slightly softened, push it to one side of the pan. Pour the pre-made seasoning sauce into the empty space. Let the sauce come to a simmer for a moment, then mix it thoroughly with the burdock, stirring as you cook. This allows the burdock to absorb the flavorful sauce beautifully.
Step 6
After the soy sauce seasoning has permeated the burdock, add the julienned onion and stir-fry until it becomes translucent. Once the onion is slightly cooked, add the colorful green bell pepper and red chilies. Stir-fry quickly; avoid overcooking to keep the vegetables crisp.
Step 7
Finally, add the handful of washed bean sprouts and 1 Tbsp of corn syrup. Toss everything together quickly using the residual heat. Bean sprouts release water if overcooked, so adding them at the very end and cooking briefly is best. The corn syrup adds a nice gloss and a subtle sweetness. Once all ingredients are well combined, your delicious burdock japchae is ready!
