Crispy Braised Burdock Root (Ueong Jorim)
A Nutritious and Crunchy Side Dish: Burdock Root Jorim Recipe
If you find yourself wondering what side dish to make daily, this nourishing and crunchy braised burdock root is a perfect choice! Even when it’s not burdock season, its rich nutritional value and delightful crispiness make it a staple. As the temperatures begin to drop after a warm summer, this comforting side dish comes to mind. Making a batch of this flavorful burdock root jorim brings a sense of preparedness and satisfaction to your kitchen.
Main Ingredients- Burdock root 400g
- 1 Tbsp vinegar (for preparation)
- 2 Tbsp oligosaccharide (for finishing)
- 1 Tbsp toasted sesame seeds (for garnish)
Braising Liquid Ingredients- 2 cups water (400ml)
- 1/2 cup soy sauce (100ml)
- 1/4 cup cooking wine (like Mirin) (50ml)
- 1/4 cup sugar (50ml)
- 1 Tbsp cooking oil (for flavor enhancement)
- 2 cups water (400ml)
- 1/2 cup soy sauce (100ml)
- 1/4 cup cooking wine (like Mirin) (50ml)
- 1/4 cup sugar (50ml)
- 1 Tbsp cooking oil (for flavor enhancement)
Cooking Instructions
Step 1
Wash the burdock root thoroughly under running water. Use the back of a knife to gently scrape off the skin. Burdock root tends to discolor quickly once peeled, so proceed directly to slicing. Cut the peeled burdock root into thin strips, about 0.5cm thick, aiming for uniformity. Place the julienned burdock root in a bowl and soak it in water with 1 tablespoon of vinegar for about 10 minutes. This step is crucial for removing the earthy flavor and slight bitterness characteristic of burdock root. After soaking, drain the burdock root in a colander and rinse it multiple times under cold running water to remove any remaining vinegar. Squeeze out excess water thoroughly.
Step 2
Bring a pot of water to a boil. Add the prepared burdock root strips and blanch for about 2 minutes. Drain the blanched burdock root and remove any excess water. This quick blanching helps to maintain the crisp texture of the burdock root.
Step 3
In a clean pot, combine all the braising liquid ingredients: 2 cups of water, 1/2 cup of soy sauce, 1/4 cup of sugar, 1/4 cup of cooking wine, and 1 tablespoon of cooking oil. Stir well to combine. Add the blanched and drained burdock root to the pot and bring it to a boil over high heat.
Step 4
Once the braising liquid comes to a boil, reduce the heat to medium and cover the pot with a lid. Let it simmer for about 15 minutes. After 15 minutes, remove the lid, lower the heat to low, and continue to simmer for another 10 minutes, or until the liquid has reduced to a glaze.
Step 5
A key to tender yet firm burdock root jorim is to cook it covered, allowing the flavors to penetrate deeply. By simmering with the lid on, the burdock root becomes tender while absorbing the rich sauce. Maintain a low to medium-low heat throughout this process.
Step 6
Occasionally stir the burdock root to ensure even coating with the sauce as it reduces. The dish is nearing completion when the sauce has thickened and coats the burdock root with a glossy sheen.
Step 7
Once the sauce has reduced to a glaze and the burdock root looks glossy, stir in 2 tablespoons of oligosaccharide. This adds a subtle sweetness and extra shine. Turn off the heat and sprinkle with 1 tablespoon of toasted sesame seeds for a nutty aroma. Your delicious braised burdock root is now ready! Let it cool slightly before transferring to an airtight container and refrigerating. It can be stored for a considerable time and remains a delightful side dish.
