Delicious Braised Burdock Root
Super Simple ‘Braised Burdock Root’ – A Nutrient-Packed Fall Root Vegetable
Here’s a beautifully colored braised burdock root dish. It’s especially good to enjoy root vegetables at their peak nutritional value before winter arrives, and this recipe is incredibly easy! Let’s get started!
Ingredients
- 500g burdock root
- 300ml water
- 3 Tbsp black sugar
- 3 Tbsp white sugar
- 5 whole cloves garlic
- 1 Cheongyang pepper (or other chili pepper)
- 50ml soy sauce for braising (or regular soy sauce)
- 2 Tbsp corn syrup (or rice syrup)
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
For this recipe, I’m using pre-cooked burdock root, which is readily available. Since it’s already been blanched, it has no earthy smell and is much easier to prepare. If you’re using fresh burdock root, wash it thoroughly, peel it, and cut it into bite-sized pieces.
Step 2
Prepare the chili pepper and whole garlic cloves to add aroma and flavor to the braise. While minced garlic is fine, using whole garlic cloves results in a cleaner braising liquid and a subtle, harmonious sweetness from the garlic when the dish is finished.
Step 3
Place the burdock root in a pan and add the black sugar first. Black sugar will give the burdock root a deep, appetizing color.
Step 4
Next, add the white sugar and 300ml of water, and bring it to a boil. Boiling the sugar first creates a coating effect on the burdock root, helping the seasoning penetrate better.
Step 5
Once the black sugar has completely dissolved and the burdock root starts to take on color, add 50ml of the soy sauce for braising (or regular soy sauce). The savory umami from the soy sauce will add a richer flavor.
Step 6
After adding the soy sauce, toss in the prepared whole garlic cloves and the Cheongyang pepper. If you prefer more spiciness, feel free to adjust the amount of chili pepper, or substitute with green peppers.
Step 7
Now, reduce the heat to medium-low and simmer for about 20 minutes, with the lid on or off, allowing the burdock root to absorb the flavors. Occasionally flipping the burdock root will ensure the seasoning is evenly distributed for a more delicious result.
Step 8
When the braising liquid has reduced to less than half of its original amount, add 2 Tbsp of corn syrup (or rice syrup). Adding corn syrup too early can diminish the shine, so it’s important to add it at this stage to maintain a glossy finish. Corn syrup plays a crucial role in achieving that beautiful sheen on the braised burdock root.
Step 9
Finally, just before turning off the heat, drizzle in 1/2 Tbsp of sesame oil for a nutty aroma. Your delicious braised burdock root is ready! Enjoy!
