Sweet and Sour Ueong Muchim (Seasoned Burdock Root)
A side dish made with julienned burdock root lightly blanched and tossed in a sweet and sour 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 →
This side dish is simpler to make than braised burdock root, bringing together its distinctive aroma with a sweet and sour dressing that whets your appetite. Julienned burdock root is soaked in vinegar water, blanched briefly in boiling water, and tossed in a sweet and spicy seasoning.
- Servings
- about 3–4 servings
- Cook time
- 2 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Burdock root1 root, 200 g
Seasoning
- Gochujang (Korean red chili paste)2 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Regular soy sauce (jin-ganjang)1/2 tbsp
- Vinegar1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame oil
- Toasted sesame seeds
- Add 2 spoonfuls of vinegar to 2 to 3 cups of water and soak the burdock root for about 20 to 30 minutes.
- The skin scrapes off thinly and easily if you use the back of a knife.
- Soaking burdock root in diluted vinegar water prevents browning and removes the sharp, astringent taste.
Steps
1. The skin scrapes off thinly and easily if you use the back of a knife.
2. Rinse roughly in water, cut into 5 cm lengths, and julienne thinly.
3. Add 2 spoonfuls of vinegar to 2 to 3 cups of water and soak the burdock root for about 20 to 30 minutes.
Soaking burdock root in diluted vinegar water prevents browning and removes the sharp, astringent taste.
4. Blanch in rolling boiling water for about 2 minutes.
5. Rinse in cold water and drain in a colander.
6. Add all the seasoning ingredients and mix. Adjust the amount of vinegar or corn syrup to taste.
7. Place the burdock root and seasoning in a bowl...
8. Toss evenly to finish.
Ppunwife's tips
- Adjust the amount of vinegar or corn syrup to taste.
FAQ
Is there an easy way to peel burdock root?
Gently scraping the surface with the back of a knife peels it cleanly and thinly.
Why soak burdock root in vinegar water?
It prevents the root from turning dark and reduces its distinctive sharp, astringent taste.
How long should burdock root be blanched in boiling water?
Put it in rolling boiling water, blanch for about 2 minutes, then rinse in cold water and drain.
