Sweet and Spicy Ueong Chomuchim (Seasoned Burdock Root Salad)
A unique side dish of blanched burdock root tossed in a spicy, sweet, and tangy gochujang dressing.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Instead of the usual braised style, burdock root is lightly blanched and tossed in a sweet, tangy, and spicy seasoning for a refreshing twist. Soaking it thoroughly in cold water removes any bitterness and dark liquid, while a brief blanch keeps its crisp texture. The sweet and spicy dressing comes together for an appetite-whetting side dish that pairs wonderfully with rice.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ueong chomuchim ingredients
- Burdock root150 g
Dressing
- Gochujang (Korean red chili paste)2 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Vinegar1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Garlic1 tsp
- Toasted sesame oil1 tsp
- Toasted sesame seeds
Burdock root bindaetteok ingredients
- Burdock root150 g
- Cheongyang chili pepper (hot green chili)4
- Squid1/2
- Red chili pepper2
- Korean pancake mix (buchim-garu)2 cups
- Peel the burdock root and soak it in cold water to remove the dark liquid and bitterness. Keep changing the water until it runs clear.
Steps
Peel the burdock root and soak it in cold water to draw out the dark liquid and bitterness.
Keep changing the water until no dark liquid comes out.
A few days ago I bought 2000 won worth of burdock root to make braised meat-rolled burdock root
http://blog.naver.com/ppunwife/140037651543
and with what was left over, I made this sweet-and-sour salad and bindaetteok.
Add the burdock root to boiling water, cook for 2-3 minutes, and rinse in cold water.
Finely julienne the blanched burdock root. This portion is 150 g,
which is half of the blanched burdock root. The rest goes into the bindaetteok.
Add gochujang, gochugaru, vinegar, garlic, corn syrup, and toasted sesame oil
and toss gently to serve.
Burdock root bindaetteok ingredients: 150 g burdock root, 4 Cheongyang chili peppers, 1/2 squid, 2 red chili peppers, 2 cups Korean pancake mix.
Cut the burdock root into small chunks and blend in a blender; you will need to add about 1/2 cup of broth or water
before blending. Doing it dry makes it too thick to blend.
Finely chop the Cheongyang chili peppers, red chili peppers, and squid, then add them to the blended burdock root.
Since water was already used when blending the burdock root, add only a small amount of liquid to the batter.
The batter should feel on the stiff side so the pancakes do not turn out limp.
Generously coat a frying pan with cooking oil and fry the pancakes.
Ppunwife's tips
- Cut the burdock root into small chunks and blend in a blender; you will need to add about 1/2 cup of broth or water before blending. Doing it dry makes it too thick to blend.
- Since water was already used when blending the burdock root, add only a small amount of liquid to the batter. The batter should feel on the stiff side so the pancakes do not turn out limp.
FAQ
How do you remove the astringency and browning from burdock root?
After peeling, rinse and soak it while changing the cold water until no dark liquid comes out to remove the bitterness and browning.
How long should burdock root be blanched in boiling water?
Add it to boiling water, boil lightly for about 2-3 minutes, and rinse in cold water before draining.
What should you do if the burdock root does not blend smoothly in the blender?
Blending burdock root on its own makes it too stiff, so it is best to pour in about half a cup of water or broth when blending.
What consistency should the burdock root bindaetteok batter be?
Because liquid was already added while blending the burdock root, add only a little water so the batter is somewhat stiff, preventing the pancakes from turning limp.
