Perfectly Braised Burdock Root (Ueong Jorim)
Master the Golden Ratio for Braised Burdock: Including How to Prepare It!
Experience the irresistible charm of this braised burdock root, a side dish so delicious it’s sure to be a hit! The sweet and savory golden sauce deeply infuses the chewy burdock, creating a delightful texture that keeps you coming back for more. It’s a must-have banchan that’s perfect with rice or even wrapped in seaweed for a quick, satisfying bite. Let’s make it!
Main Ingredients
- 450g burdock root
- 300ml water
- 1 Tbsp vinegar
Cooking Instructions
Step 1
Prepare the burdock root. Wash it thoroughly under running water. Then, use the back of a knife to gently scrape off the outer skin. This will effectively remove any dirt or impurities.
Step 2
Once peeled, slice the burdock root. Aim for a thickness of about 0.5 cm. Using a mandoline slicer can help you achieve uniform slices.
Step 3
If you’re not cooking the burdock root immediately after slicing, place the slices in a bowl of cold water. This prevents them from turning brown and keeps them fresh.
Step 4
It’s time to blanch the burdock root. Bring 300ml of water and 1 Tbsp of vinegar to a boil in a pot. Once boiling, add the drained burdock root slices and blanch on high heat for 3 minutes. Blanching with vinegar helps remove any earthy smell and keeps the burdock root crisp.
Step 5
Immediately rinse the blanched burdock root under cold water. This cools it down and enhances its crisp texture. After rinsing, drain the burdock root well in a sieve.
Step 6
To add a rich and savory flavor, let’s use instant coffee mix! Pour the coffee mix through a fine-mesh sieve. The creamer will be filtered out, leaving only the coffee powder. Incorporating this coffee powder into the sauce will eliminate any earthy notes from the burdock and add a deeper aroma. (If you prefer more sweetness, you can include the sugar from the mix as well).
Step 7
Now, let’s start braising the burdock root. In a frying pan, combine the brown rice oil, 3 Tbsp sugar, 4 Tbsp rice wine, 4 Tbsp soy sauce, and 300ml water. Stir well. Once the mixture comes to a boil, add the drained burdock root and stir-fry for 8 minutes over high heat, allowing it to braise. Stir occasionally to prevent sticking.
Step 8
After 8 minutes, when the liquid has reduced somewhat, add the julienned ginger, the deseeded and halved dried chili pepper, 150g corn syrup, and the prepared coffee powder. Continue to cook, stirring frequently, until the sauce has almost completely reduced, which should take about 8-9 minutes. Ensure the sauce deeply penetrates the burdock root.
Step 9
Finally, just before turning off the heat, add 2/3 Tbsp sesame oil and 1 tsp toasted sesame seeds. Stir gently to combine and finish the dish. You can remove and discard the dried chili pepper at this stage for a cleaner presentation.
Step 10
Enjoy your perfectly braised and deliciously chewy burdock root as a wonderful side dish with warm rice! It’s also incredibly tasty when wrapped in crisp seaweed. Enjoy your meal!
