Crispy Burdock Stir-Fry (Burdock Japchae)
How to Make Delicious and Healthy Burdock Japchae
Burdock root is known for its rich dietary fiber content and is often considered beneficial for weight management. This recipe offers a delightful way to enjoy its unique texture and flavor.
Main Ingredients- Burdock root, 300g
- Onion, 1/2 medium
- Korean green chili peppers (Cheongyang), 2
- Red bell pepper, 1/2
- Vinegar, 1 Tbsp (for blanching burdock)
Stir-Fry Seasoning- Sesame oil, 1 Tbsp
- Ginger juice, 1 tsp
- Toasted sesame seeds, to taste
Burdock Braising Sauce- Soy sauce (Korean soup soy sauce, Jin-ganjang), 1/3 cup
- Sugar, 1/2 Tbsp
- Mirin (rice wine), 1/4 cup
- Corn syrup or rice syrup (Mulyeot), 2 Tbsp
- Water, 1.5 cups (measured with a standard cup)
- (Measurements are based on standard measuring cups and spoons)
- Sesame oil, 1 Tbsp
- Ginger juice, 1 tsp
- Toasted sesame seeds, to taste
Burdock Braising Sauce- Soy sauce (Korean soup soy sauce, Jin-ganjang), 1/3 cup
- Sugar, 1/2 Tbsp
- Mirin (rice wine), 1/4 cup
- Corn syrup or rice syrup (Mulyeot), 2 Tbsp
- Water, 1.5 cups (measured with a standard cup)
- (Measurements are based on standard measuring cups and spoons)
Cooking Instructions
Step 1
First, peel the burdock root using a vegetable peeler. Cut it into lengths of about 8cm.
Step 2
Julienne the burdock root into thin strips, about 0.3cm thick. Immediately soak the julienned burdock in cold water to prevent browning and remove any astringent taste. Let it soak for about 5 minutes, then rinse lightly under running water and drain thoroughly in a colander.
Step 3
Bring a pot of water to a boil. Once boiling, add 1 Tbsp of vinegar. Add the drained burdock and blanch for about 1 minute. Immediately rinse the blanched burdock under cold water to cool it down, then squeeze out as much excess water as possible by hand.
Step 4
Slice the onion into thin strips. Remove the seeds from the red bell pepper and Korean green chilies, then slice them into strips similar in thickness to the onion.
Step 5
Combine all the braising sauce ingredients for the burdock (soy sauce, sugar, mirin, syrup, water) in a pot and bring to a simmer over medium heat. Once the sauce is boiling, increase the heat to medium-high and add the blanched burdock.
Step 6
Stir the burdock frequently with a spatula or spoon to prevent sticking and ensure the sauce evenly coats the burdock. Continue cooking over medium-low heat.
Step 7
Braise the burdock until most of the liquid has evaporated and the sauce has thickened. Turn off the heat when there’s a little sauce left and let the burdock cool completely. This braising process infuses the burdock with flavor.
Step 8
Lightly oil a pan and stir-fry the sliced onions over medium heat until they become translucent. Add the julienned red bell pepper and Korean green chilies, and stir-fry quickly over high heat to maintain their crispness. Transfer the stir-fried vegetables to a separate plate and let them cool completely.
Step 9
In a large bowl, combine the cooled braised burdock and the stir-fried vegetables. Add the seasoning ingredients for the japchae: sesame oil, ginger juice, and toasted sesame seeds. Gently mix everything together, being careful not to mash the ingredients, until well combined.
Step 10
Your delicious burdock japchae, with its wonderfully crisp texture, is now ready! Enjoy it as is, or serve it alongside warm rice for a healthy and satisfying meal. Bon appétit!
