Savory Ueong Gogi Mari Jorim (Braised Meat Rolled Burdock)

Ingredients

• Wear gloves when peeling burdock root as it can stain your hands black; you can also gently scrape the skin off using the tip of a knife.
• Cut the burdock root to match the length of the pork slices, then soak in water, changing the water until the dark liquid stops leaching out to remove the bitter taste.
• Use lean, thinly sliced cuts of pork with little fat, such as rear leg or front shoulder.

Steps

1. 

   I bought 3 burdock roots and they only cost 2 thousand won.

   Your hands can turn black, so I wore gloves to peel the skin.

   It also scrapes off easily if you gently scrape it with the tip of a knife.

2. 

   Cut the burdock root to match the length of the pork, then soak it in water.

   The dark water needs to drain out so it won't taste bitter.

   You can change the water until no more dark water comes out.

   Boil in boiling water until the burdock root is cooked through.

   Boiling for about 2-3 minutes is enough.

3. 

   For the pork, prepare lean meat with little fat from the hind leg or picnic shoulder, thinly sliced.

   You don't need to season the meat beforehand separately. Because the meat is thinly sliced, the braising sauce penetrates well.

   Lay down the meat, place the burdock root on top, and roll it up tightly.

   Since the meat has a moderate stickiness, it rolls up nicely. If the burdock root is thin, you can roll it with two pieces.

   

   I rolled 5 thick rolls. I think about 200g of pork went into it.

4. 

   For the braising sauce, follow the amounts listed above.

   Combine regular soy sauce (jin-ganjang), cheongju (Korean rice wine) (or mirin), broth (or water), sugar, honey (or corn syrup), and ginger powder in a deep frying pan and bring to a boil.

5. 

   Once the soy sauce mixture starts to boil, gently add the rolled meat.

   Keep the heat on high until it boils, and once the braising sauce comes to a boil, reduce the heat to low and braise over low heat until about a tablespoon of sauce remains.

   Once the pork meat cooks through, it will not unroll, so roll the meat around frequently while it braises.

   Finish with toasted sesame oil at the end.

6. 

   All done. Doesn't it look like braised fish cakes?

   Let me slice it up.

   

   I sliced them a bit long, but you can cut them shorter into bite-sized pieces.

   Doesn't it look delicious?

   The crispness of the burdock root and the tenderness of the meat harmonize well, making it taste wonderful.

   It also seems to have a peanut-like flavor.

   It's truly great as a side dish for rice and also great as a bar snack.

   For the garnish, I shredded perilla leaves and topped them with finely chopped red chili pepper, and it looks like a rose blooming on the lawn.

   
   

Ppunwife's tips

• Because the pork is thinly sliced, the braising sauce absorbs well, so there is no need to season the meat beforehand.
• Once the pork cooks through, the rolls will not come undone, so turn the rolls frequently while braising.

FAQ

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