The Best Braised Burdock Root (Ueong Jorim): Easy & Delicious Recipe from ‘Manmulsang’
Super Simple Burdock Root Braise Recipe from ‘Manmulsang’ by Hwang Ji-hee
Hello everyone! Today, I’m trying out the ‘Super Simple Burdock Root Braise’ recipe introduced by culinary researcher Hwang Ji-hee on the show ‘Manmulsang.’ Burdock root braise is usually known as a time-consuming dish, but this recipe promises to save time and even eliminate the characteristic astringency of burdock. How exciting is that? Let’s get started on this delicious side dish that’s perfect with rice!
Ingredients
- 2 burdock roots
- 3 Tbsp perilla oil (deulgireum)
- 2 cups water (using a paper cup as a measure)
- 50ml soy sauce
- 3 Tbsp brown sugar
- 3 Tbsp oligosaccharide
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, let’s prepare the burdock root. Use the back of a knife to gently scrape off the skin. Using a peeler might remove too much, so the back of a knife is best. Once peeled, rinse the burdock root thoroughly under running water. Then, slice it thinly into matchsticks, about 5mm thick. After slicing, rinse the burdock strips multiple times in cold water to remove excess starch, which will result in a cleaner braise. Burdock root can oxidize and turn brown when exposed to air, but don’t worry – the color will return to a nice hue during the braising process. According to culinary researcher Hwang Ji-hee, you can skip the usual step of soaking burdock in vinegar water to remove astringency, as the braising process itself will naturally tackle it.
Step 2
Now, heat a pan and add 3 tablespoons of perilla oil. Once the pan is warm, add the sliced burdock root and stir-fry. Sautéing burdock root in perilla oil not only adds a nutty aroma but also makes the root much more tender and effectively reduces its astringency. The rich flavor of the perilla oil combined with a subtle sweetness will form a solid foundation for a delicious braised dish.
Step 3
As the burdock root begins to soften and wilt from sautéing, pour in 2 cups of water (measured with a paper cup) and 50ml of soy sauce. Once the sauce comes to a boil, reduce the heat to medium, cover the pan with a lid, and let it simmer for about 15 minutes. The key to a great braise is the sauce ratio! Getting the proportions right will prevent failure and result in a delicious dish. It’s important to adjust the soy sauce amount considering the sweetness that will be added later.
Step 4
By simmering covered over medium heat for 15 minutes, the burdock root will become tender and cook through to the core. After 15 minutes, when you lift the lid, you’ll notice the reduced sauce and a wonderful aroma emanating from the well-cooked burdock root. You might worry about the sauce reducing too much and the burdock sticking, but this is the perfect consistency. Isn’t this a wonderfully simple burdock braise recipe?
Step 5
Now it’s time to add sweetness to the burdock root, which has been seasoned with soy sauce. Add 3 tablespoons of brown sugar and 3 tablespoons of oligosaccharide. With the lid off, continue to stir-fry until most of the liquid has evaporated and the burdock root looks glossy. The original ‘Manmulsang’ recipe calls for 4 tablespoons each of brown sugar and oligosaccharide, but I found that to be a bit too sweet, so I adjusted it to 3 tablespoons each. Feel free to adjust the sweetness to your preference! Once it looks nice and glossy, your delicious burdock root braise is complete!
