Chewy and Delicious Braised Burdock Root
Kim Dae-seok Chef’s Secret: How to Make Chewy Braised Burdock Root
Burdock root is rich in inulin, which helps improve kidney function and eliminate cholesterol from the body. Its abundant dietary fiber is also excellent for preventing adult diseases and aiding in weight loss. However, due to its cooling nature, those with a cold constitution should consume it with caution. For good burdock root, choose ones that are not dry or hollow, and have a smooth skin without blemishes. Today, we’ll be making chewy and delicious braised burdock root using Chef Kim Dae-seok’s secret recipe. It’s the perfect side dish that goes wonderfully with rice!
Main Ingredients
- 2 Burdock roots
- 2 Tbsp Cooking oil
- 200ml Water (1 cup)
- 4 Tbsp Soy sauce (for seasoned dishes)
- 4 Tbsp Corn syrup
- 1 Tbsp Sesame oil (perilla)
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, wash the burdock root thoroughly under running water. Then, use the back of a knife to gently scrape off the peel. It’s best to peel lightly, as the skin contains many nutrients. Slice the burdock root diagonally and then cut it into strips about 0.5 cm thick. Cutting them slightly thicker results in a softer texture.
Step 2
Now it’s time to remove the astringency from the burdock root. Fill a bowl with plenty of cold water and add 1 tablespoon of flour. Mix well. This flour is the secret to getting rid of the burdock’s slightly bitter taste! Add the cut burdock root and let it soak for 20 minutes. After 20 minutes, drain the burdock root, rinse it once lightly under cold water, and then completely drain any excess water.
Step 3
Heat a pan over high heat, add 2 tablespoons of cooking oil, and stir-fry the burdock root for 3 minutes over high heat. This process helps to remove any raw smell and enhance the flavor of the burdock.
Step 4
Once the burdock root is lightly stir-fried, add 200ml (1 cup) of water, 4 tablespoons of soy sauce, and 1 tablespoon of corn syrup. Mix the seasonings first to ensure they are well combined before they coat the burdock.
Step 5
After adding the seasonings, immediately cover the pan with a lid and reduce the heat to medium. Let it simmer for 12 minutes with the lid on, allowing the burdock root to absorb the flavors.
Step 6
This next step is Chef Kim Dae-seok’s special secret: adding about 2/3 tablespoon of dark soy sauce. Dark soy sauce has very little aroma and is primarily used to deepen the color, giving the braised burdock root its appealing dark hue. If you don’t have dark soy sauce, you can omit this step.
Step 7
See how the color has become much richer and more appetizing after adding the dark soy sauce? Achieving this deep color means you’re on the right track!
Step 8
Now, add another 2 tablespoons of corn syrup and continue to stir-fry over medium-low heat. As you add more corn syrup, you’ll be thickening the sauce and continuing the braising process.
Step 9
After stir-frying for about 5 more minutes, add the final 1 tablespoon of corn syrup. At this point, you’ve added a total of 4 tablespoons of corn syrup, which is crucial for achieving the chewy texture of the braised burdock root.
Step 10
The chewy braised burdock root is nearing completion, glistening beautifully. Here’s a very important tip: absolutely do not add sugar. Sugar will make the burdock root hard, and you’ll lose that desirable chewy texture.
Step 11
Just before turning off the heat, drizzle in 1 tablespoon of perilla oil for added fragrance. Finally, taste the braised burdock root and adjust the seasoning with a little more soy sauce or corn syrup if needed, according to your preference.
Step 12
Finish by sprinkling 1 tablespoon of toasted sesame seeds over the top. The nutty aroma of the sesame seeds will further enhance the overall flavor of the dish.
Step 13
Voilà! Your chewy and glossy braised burdock root is ready. The slightly thicker strips offer a wonderfully tender texture. This is a perfect side dish for any meal and also makes a great addition to lunchboxes. Enjoy your delicious homemade burdock root!
