Crunchy and Chewy Braised Burdock Root
How to Make Deliciously Braised Burdock Root: A Side Dish with a Crunchy and Chewy Texture!
I’ve made a healthy and delicious side dish: braised burdock root! Try making this classic Korean banchan at home. The perfect balance of crunchy and chewy texture makes it a rice-stealing side. For more details, visit my blog: http://blog.naver.com/qw3859
Main Ingredients
- 400g Pre-cooked Burdock Root
- 3-4 Tbsp Cooking Oil
Seasoning Ingredients
- 2 Cups Water (400ml)
- 1/2 Cup Soy Sauce (100ml)
- 10 Tbsp Oligosaccharide (150ml)
- 1 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds
- 2 Cups Water (400ml)
- 1/2 Cup Soy Sauce (100ml)
- 10 Tbsp Oligosaccharide (150ml)
- 1 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
The pre-cooked burdock root sold in stores is often preserved in vinegar, so you need to remove its sourness before cooking. Rinse the burdock root from the package under running water, then soak it in fresh water for about 20 minutes to eliminate the sour taste. After 20 minutes, rinse it again under running water and drain it thoroughly.
Step 2
After draining, lightly stir-fry the burdock root in cooking oil. This step is key to maintaining its crunchy texture! Don’t fry it until it becomes deeply browned; just coat it with oil as you stir-fry to preserve its crispness.
Step 3
Now, add the seasoning ingredients to the lightly stir-fried burdock root. Using a standard Korean paper cup as a reference, add 2 cups of water, 1/2 cup of soy sauce, and 9 tablespoons of oligosaccharide. We’ll add the remaining 1 tablespoon of oligosaccharide later to adjust the sweetness.
Step 4
Simmer over medium-low heat until the soy sauce mixture evenly coats the burdock root and thickens slightly, leaving a little sauce at the bottom of the pan. Adjust the sweetness as it simmers. If you prefer it sweeter, you can add 1-2 tablespoons of sugar. I found the sweetness just right with the amount of oligosaccharide relative to the water, but you can customize it to your liking.
Step 5
When the sauce has mostly reduced, add the reserved 1 tablespoon of oligosaccharide. This will add a lovely sheen and extra sweetness.
Step 6
Finally, stir in 1 tablespoon of sesame oil and simmer briefly until the sauce is almost completely absorbed, giving your braised burdock root a glossy finish. This creates a wonderfully savory and slightly sweet side dish.
Step 7
Finish by generously sprinkling toasted sesame seeds over the braised burdock root for an extra nutty flavor and appealing look. Enjoy your homemade banchan!
