Crispy Burdock Root Japchae
Al-Toran Chef Im Sung-geun’s Healthy Burdock Root Japchae Recipe
This japchae is made with burdock root, which is low in calories and rich in dietary fiber, making it beneficial for diabetics. Unlike traditional japchae with glass noodles, this version offers a delightful crisp texture and a refreshing aroma from the bell peppers, making it a unique and healthy side dish for your meals. Here’s a healthy and delicious burdock root japchae recipe that anyone can easily follow, using Chef Im Sung-geun’s special techniques from Al-Toran.
Main Ingredients- 400g Burdock root (prepared)
- 3 Tbsp Vinegar
- 2 Tbsp Coarse salt
- 1/2 Tbsp Dark soy sauce (Chinese soy sauce)
- 1 Tbsp Cooking oil
- 2 Tbsp Sesame oil
- 2 Tbsp Toasted sesame seeds
- 1/2 Onion
- 1 Red bell pepper
- 1 Green bell pepper
Seasoning Sauce- 3 Tbsp Soy sauce
- 1.5 Tbsp Sugar
- 4 Tbsp Corn syrup or rice syrup
- 6 Tbsp Cooking wine (Mirin)
- 1 Tbsp Minced garlic
- 1 Tbsp Ginger juice
- 5 Tbsp Water
- 3 Tbsp Soy sauce
- 1.5 Tbsp Sugar
- 4 Tbsp Corn syrup or rice syrup
- 6 Tbsp Cooking wine (Mirin)
- 1 Tbsp Minced garlic
- 1 Tbsp Ginger juice
- 5 Tbsp Water
Cooking Instructions
Step 1
First, prepare the vegetables for the japchae. Thinly slice half an onion. For the red and green bell peppers, trim off the ends, remove the seeds, and slice them into strips of similar length. Set the prepared vegetables aside for now.
Step 2
Before preparing the burdock root, make a vinegar water solution. In 2 liters of water, add 2 tablespoons of vinegar and 1 tablespoon of coarse salt, and mix well. This vinegar water helps remove the astringency from the burdock root and prevents it from browning.
Step 3
Lightly rinse the burdock root to remove any dirt. Then, use a peeler to thinly peel the skin. Immediately immerse the peeled burdock root in the vinegar water prepared in step 1 and let it soak for about 10 minutes. After soaking, thinly slice the burdock root lengthwise into 3-4mm thick strips. Slicing them thinly will result in a better texture.
Step 4
In a pot, bring 2 liters of water to a boil with 1 tablespoon of vinegar and 1 tablespoon of coarse salt. Once boiling, add the sliced burdock root and blanch for exactly 3 minutes. Be careful not to overcook, as it will become mushy; adhere strictly to the cooking time. After blanching, immediately drain the burdock root and rinse it under cold water to cool it down. Then, drain it thoroughly in a sieve. Ensuring the burdock root is well-drained will help it absorb the seasoning properly and prevent it from becoming watery when stir-fried.
Step 5
Now, let’s make the essential seasoning sauce for the delicious japchae. In a bowl, combine 3 tablespoons of soy sauce, 1.5 tablespoons of sugar, 4 tablespoons of corn syrup or rice syrup, 6 tablespoons of cooking wine, 1 tablespoon of minced garlic, 1 tablespoon of ginger juice, and 5 tablespoons of water. Stir everything together until the sugar is dissolved.
Step 6
It’s time to cook the burdock root. Place the drained burdock root in a deep pan or wok. Pour all the prepared seasoning sauce over it. Cook over high heat from start to finish. Cooking on high heat prevents the burdock root from becoming soft and helps maintain its crisp texture.
Step 7
As you stir-fry the burdock root over high heat, you’ll notice small bubbles starting to form. Once the sauce has reduced significantly and the burdock root is glossy, drizzle in 2 tablespoons of sesame oil around the edges of the pan to add aroma. If the burdock root appears too pale, add half a tablespoon of dark soy sauce (Chinese soy sauce) for a rich, appetizing color. Remember, dark soy sauce is primarily for color, so use it sparingly.
Step 8
Prepare another pan and add 1 tablespoon of cooking oil. Heat over medium heat. Add the sliced half onion and stir-fry quickly for about 15 seconds to release its aroma. Once the onion becomes slightly translucent, push it to one side of the pan. Add the sliced red and green bell peppers and stir-fry for about 1 to 2 minutes. Avoid overcooking the bell peppers, as they can become mushy; they should be just tender. Mix the stir-fried vegetables together.
Step 9
This is the final step. Add the stir-fried vegetables to the cooked burdock root. Instead of stir-frying, gently mix them together as if you are tossing them. This method ensures the vegetables remain crisp and the burdock root doesn’t break apart. Finally, sprinkle generously with 2 tablespoons of toasted sesame seeds for added nutty flavor. Your delicious burdock root japchae is ready! Enjoy it with a warm bowl of rice.
