Chewy and Nutritious Braised Burdock Root
The Best Way to Make Delicious Braised Burdock Root
A perfect side dish that’s easy to make with detailed instructions, from preparation to braising. It’s a fantastic accompaniment to any meal!
Main Ingredients
- Burdock root 350g
For Blanching Burdock Root
- 2 Tbsp Vinegar
- 0.5 Tbsp Coarse Salt
Braising Sauce
- 4 cups Kelp Broth (or water)
- 6 Tbsp Soy Sauce
- 4 Tbsp Mirin (Rice Wine)
- 2 Tbsp Sugar
- 6 Tbsp Corn Syrup (Oligodang)
- 2 Tbsp Olive Oil
- 0.5 Tbsp Sesame Oil
- 0.5 Tbsp Toasted Sesame Seeds
- 2 Tbsp Vinegar
- 0.5 Tbsp Coarse Salt
Braising Sauce
- 4 cups Kelp Broth (or water)
- 6 Tbsp Soy Sauce
- 4 Tbsp Mirin (Rice Wine)
- 2 Tbsp Sugar
- 6 Tbsp Corn Syrup (Oligodang)
- 2 Tbsp Olive Oil
- 0.5 Tbsp Sesame Oil
- 0.5 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, let’s prepare the kelp broth, which is the foundation for delicious braised burdock root. Take two pieces of kelp, each about 10x10cm, and steep them in 4 cups of water for about 30 minutes to an hour to extract a deep, savory flavor. If you’re short on time or find this step cumbersome, you can certainly use plain water instead.
Step 2
Thoroughly wash the burdock root, then use a potato peeler to remove the skin cleanly. Next, slice it into pieces about 0.3 to 0.5 cm thick. Aim for a consistent thickness; too thick and it will take too long to cook, too thin and it might break apart.
Step 3
In a pot, add enough water to cover the sliced burdock root. Stir in 0.5 Tbsp of coarse salt and 2 Tbsp of vinegar. The vinegar helps to remove any bitterness from the burdock root and keeps its color bright white. Once the water comes to a boil, add the burdock root and blanch it for about 3 minutes. Be careful not to over-blanch, as it can become too soft.
Step 4
Immediately after blanching, rinse the burdock root under cold running water to cool it down. This step helps to maintain its crisp texture. After rinsing, drain the burdock root thoroughly in a colander; this ensures it’s ready for the next step without excess moisture.
Step 5
Now, let’s make the flavorful braising sauce. Pour the prepared kelp broth (4 cups) into a pot. Add 6 Tbsp soy sauce, 4 Tbsp mirin, 2 Tbsp sugar, 6 Tbsp corn syrup, and 2 Tbsp olive oil. Mix everything well and bring the sauce to a rolling boil. Adding olive oil will give the burdock root a beautiful sheen, making it look more appetizing. For that wonderfully chewy texture, don’t be shy with the sugar and corn syrup! However, if you prefer less sweetness, feel free to adjust the quantities.
Step 6
Once the braising sauce is boiling vigorously, add the drained burdock root. Reduce the heat to medium and cover the pot with a lid. Let it simmer gently, allowing the burdock root to absorb the flavors slowly.
Step 7
Patience is key for this step! You’ll want to simmer the burdock root for at least 2 hours, or even longer, over very low heat. This allows the burdock root to thoroughly soak up the delicious sauce. Absolutely avoid using high heat, as it can burn the burdock or make it tough. This is a great dish to prepare while you’re busy with other tasks.
Step 8
When the braising liquid has reduced to a thick glaze, add the final ingredients: 1 Tbsp corn syrup, 0.5 Tbsp toasted sesame seeds, and 0.5 Tbsp sesame oil. Stir gently and cook for a final minute or two until the sauce is sticky and coats the burdock root beautifully. This will give your braised burdock root a glossy finish and a lovely nutty aroma.
Step 9
Voilà! Your delicious braised burdock root is ready. This wonderful side dish is sure to make your rice disappear quickly. Enjoy your meal!
