Sweet, Savory, and Crisp Ueong Jorim (Braised Burdock Root)

Ingredients

• After changing the water once, pour enough water to submerge the julienned burdock root, add about 5 tbsp of vinegar, and let it sit for about 30 minutes. This prevents browning, draws out dark liquid, and removes the harsh, astringent taste.
• Dark brown sugar was used to give a deep, appetizing color, but brown sugar or white sugar is also fine.

Steps

1. 
2. 

   1. I prepared two fairly thick roots of burdock root.

   One root is usually about 200 g, or 250 g for thicker ones.

   Because the skin is thin, it peels off easily when scraped gently with the back of a knife.

   2. Rinse the peeled burdock root in water, cut it into 4 to 5 cm lengths, and julienne it thinly.

   Peeled burdock root turns brown when exposed to air because of its tannin content.

   Submerge them all in water, take them onto the cutting board one by one to julienne thinly,

   and keep the julienned burdock root soaking in water as well to draw out the dark liquid in the meantime.

   The trimmed burdock root weighed 500 g. Normally, 1 burdock root makes 2 generous plates.

3. 
4. 

   3. Change the water once for the julienned burdock root, pour enough water to submerge it, add about 5 tbsp of vinegar, and let it sit for about 30 minutes.

   As mentioned above, this prevents browning caused by exposure to air due to tannins,

   draws out the dark liquid from the burdock root, and removes the harsh, astringent taste.

   4. Combine all the braising sauce ingredients except toasted sesame oil, corn syrup (mulyeot), and toasted sesame seeds, and mix them together.

   This time, I reduced the soy sauce by 1 tbsp compared to my previous braise for a slightly milder seasoning.

   I used only dark brown sugar to give a deep, appetizing color, but brown sugar or white sugar is fine too.

5. 
6. 

   5. Heat cooking oil in a heated pan, add the burdock root, and sauté.

   Sauté diligently over medium heat until the burdock root is glossy with oil and the stiff texture softens slightly.

   6. Pour in the prepared braising sauce: 5 tbsp regular soy sauce (jin-ganjang), 3 tbsp mirin (cooking rice wine), 2 tbsp dark brown sugar, and 2 tbsp water...

7. 
8. 

   7. Mix thoroughly, cover with a lid, and cook for 10 to 15 minutes, turning frequently so it softens.

   If you braise with the lid open, the sauce reduces too quickly before it softens to a pleasant texture,

   so it is best to braise slowly over time with the lid closed.

   8. Once the burdock root is tender, keep the lid off from here on, add the corn syrup (mulyeot), and mix well.

9. 

   10

10. 

    9. Since this is a side dish to keep and eat for several days, if you reduce it down completely, it will lack moisture when served.

    Braise just until a little liquid remains...

    10. Finish by adding toasted sesame oil and toasted sesame seeds, then toss to combine.

Ppunwife's tips

• If you braise with the lid open, the sauce reduces too quickly before it softens to a pleasant texture, so it is best to braise slowly over time with the lid closed.
• Since this is a side dish to keep and eat for several days, do not reduce it down completely; braise just until a little liquid remains.
• To make the burdock root even softer for children or seniors with delicate teeth, you can blanch it in boiling water first and then lightly braise it in the sauce.

FAQ

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