Ueong Gochujang Gui (Grilled Burdock Root in Chili Paste)
A special side dish of burdock root blanched in vinegar water, marinated in a sweet and spicy gochujang sauce, and grilled until golden brown.
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 →
This grilled dish brings out the distinct aroma and flavor of burdock root, rivaling grilled deodeok. Burdock root is lightly blanched in boiling vinegar water, marinated in a spicy sauce, and grilled, making it wonderful as both a side dish for rice and a snack with drinks.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Burdock root1 root, 250 g (approx.)
- Vinegar4 tbsp
Seasoning sauce
- Gochujang (Korean red chili paste)2 tbsp
- Fine gochugaru (Korean chili flakes)1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Minced green onion1 tbsp
- Minced garlic0.5 tbsp
- Toasted sesame oil0.5 tbsp
- Toasted sesame seeds
- Watera little
- Burdock root skin comes off easily when gently scraped with the back of a knife. Peeling with a vegetable peeler wastes too much of the flesh, so using the back of a knife is better.
- After mixing the seasoning sauce into the blanched burdock root, let it sit for about an hour so the flavors soak in.
Steps
1. One root of burdock root is usually around 250g.
The skin comes off easily when you scrape it gently with the back of a knife. Using a vegetable peeler wastes too much of the flesh, so doing it this way works best.
2. Slice it flat into lengths of about 6-7cm.
3. Pour in enough water to submerge the burdock root (4 cups), bring to a rolling boil, add 3-4 tbsp of vinegar, and blanch the burdock root.
4. Let it cool and drain the moisture on paper towels.
(For braised burdock root, soak julienned burdock root in cold water with vinegar for about 30 minutes to remove the astringency, rinse several times until the dark water clears, stir-fry, add seasoning, and braise.)
5. Mix all the sauce ingredients according to the listed amounts.
6. Add the seasoning sauce to the blanched burdock root, mix well, and let it sit for about an hour so the flavors soak in.
Heat oil in a preheated pan and grill the marinated burdock root on both sides until golden brown.
It is even more delicious when grilled on a wire rack or baked in the oven.
Ppunwife's tips
- It is even more delicious when grilled on a wire rack or baked in the oven.
- For braised burdock root, soak julienned burdock root in cold water with vinegar for about 30 minutes to remove the astringency, rinse several times until the dark water clears, stir-fry, add seasoning, and braise.
FAQ
What is the best way to peel burdock root?
Using a vegetable peeler wastes too much of the flesh, so it is better to scrape it off gently using the back of a knife.
How long should I marinate the burdock root before grilling?
After evenly mixing the sauce into the blanched burdock root, let it marinate for about 1 hour so the seasoning penetrates deeply.
Can I use something other than a frying pan to cook it?
Grilling it in an oiled pan is great, but grilling it over a wire rack or baking it in the oven makes it even more delicious.
Why do you add vinegar to the boiling water when blanching burdock root?
Blanching the burdock root in water with 3~4 tbsp of vinegar helps gently remove its distinctive harsh, astringent taste.
