Sweet and Savory Braised Burdock Root (Ueong Bokkeum)
Foolproof and Super Easy Burdock Stir-Fry!
Finally, the golden recipe for burdock stir-fry you’ve been searching for! It’s absolutely fail-proof and incredibly simple. Achieve a perfect balance of sweet and savory flavors with a delightful chewy texture.
Main Ingredients
- Burdock root (Ueong) 200g (peeled and prepared)
Seasoning Ingredients
- Soy sauce 3 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide (corn syrup) 2 Tbsp
- Water 50ml
- Sesame oil or Perilla oil, a little
- Toasted sesame seeds, a little
- Soy sauce 3 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide (corn syrup) 2 Tbsp
- Water 50ml
- Sesame oil or Perilla oil, a little
- Toasted sesame seeds, a little
Cooking Instructions
Step 1
First, gently scrape the skin off the burdock root using the back of a knife and wash it thoroughly. Then, julienne the burdock root into strips about 0.5 cm thick to ensure a pleasant texture. Soak the julienned burdock in cold water for about 10 minutes to remove any bitterness. Afterward, drain it well. (Tip: For easier and more uniform cutting, try rolling the burdock root tightly in a bamboo mat before slicing.)
Step 2
Heat a pan over medium heat and add a generous amount of perilla oil (or sesame oil). Add the prepared burdock root and stir-fry over low heat for 15 minutes. It’s crucial to maintain a low heat throughout this process. This slow cooking helps to mellow the burdock’s slightly bitter taste and develop its tender texture. You’ll notice the burdock becoming soft and reducing in volume after 15 minutes.
Step 3
Once the burdock is softened, add the soy sauce (3 Tbsp), sugar (1 Tbsp), and water (50ml) to the pan. Stir to combine, then bring the mixture to a boil over high heat. Once it starts boiling, reduce the heat to medium-low and continue to simmer for about 5 minutes, allowing the liquid to reduce and the sauce to coat the burdock. Stir-frying during this stage will help evaporate the moisture quickly.
Step 4
After simmering for 5 minutes and the sauce has mostly reduced, add the oligosaccharide (2 Tbsp) and stir well for another 1-2 minutes over medium-low heat, allowing any remaining moisture to evaporate. The oligosaccharide will add a lovely sheen and sweetness. Sesame oil is optional; if you desire extra aroma, add a splash at this point. I often omit it if I’ve used enough perilla oil for cooking, but it does enhance the fragrance.
Step 5
Finally, sprinkle a generous amount of toasted sesame seeds over the burdock stir-fry to finish. You now have a delicious dish that is tender, not tough, with a balanced sweet and savory flavor, and no bitterness! It’s a fantastic side dish perfect for serving with rice, adding to kimbap (seaweed rice rolls), or mixing into a bowl of rice with a fried egg. Enjoy your homemade burdock stir-fry!
