Savory Burdock Root Salad for Entertaining
A crisp salad of blanched burdock root and carrot tossed in a savory perilla seed mayo 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 →
Julienned burdock root and carrot are briefly blanched to preserve their crisp texture, then tossed in a refreshing and savory perilla seed dressing. Blanching them with vinegar at slightly different times is the key to keeping the right texture, making it a great light dish for entertaining.
- Servings
- about 2–3 servingsOriginal: 2 plates
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Burdock root1 root, 160 g
- Carrot1/5
- Vinegar2 tbsp
Perilla seed dressing
- Perilla seed powder2 tbsp
- Mayonnaise3 tbsp
- Vinegar2 tbsp
- Sugar1/2 tbsp
- Honey1/2 tbsp
- Salt1/5 tsp
- Buy burdock root that still has dirt on it and does not look dry on the surface.
- To store it, keep the dirt on, wrap it in plastic wrap or newspaper, and store it in the refrigerator or kimchi refrigerator.
- If you do not have perilla seed powder, grinding toasted sesame seeds to make a sesame dressing is also delicious.
- Try making this with lotus root as well, which has a wonderful texture.
Steps
Finely julienne the carrot.
For the perilla seed dressing, mix together 2 tbsp perilla seed powder, 3 tbsp mayonnaise, 2 tbsp vinegar, 1/2 tbsp sugar, 1/2 tbsp honey, and 1/5 tsp salt.
Prepare the burdock root
Scrape off the skin with a knife and cut it into thin julienne strips about 5 cm long.
Submerge in water immediately after julienning to prevent browning.
Blanch
Add 2 tbsp vinegar to a rolling boil and blanch the vegetables so they retain their crisp texture.
Add the burdock root, and after 1 minute, add the julienned carrot and blanch for 1 minute.
Because carrot is softer and more tender than burdock root, staggering the blanching times preserves the texture of both.
Rinse in cold water to remove any residual heat, then drain in a colander.
Pat off any remaining moisture with a paper towel so the salad does not turn watery and the dressing clings nicely when tossed.
Toss with dressing
Add the burdock root and carrot to a bowl and toss together with the dressing.
Adjust the mayonnaise, sugar, and vinegar to your taste.
Ppunwife's tips
- Because carrot is softer and more tender than burdock root, staggering the blanching times preserves the texture of both.
- Pat off any remaining moisture with a paper towel so the salad does not turn watery and the dressing clings nicely when tossed.
- If you prepare the dressing and ingredients, store them separately in the refrigerator, and pour the dressing over whenever you want to eat, it tastes even better chilled.
FAQ
How do I prevent burdock root from browning?
Submerge it in water immediately after julienning to prevent browning.
What should I keep in mind when blanching burdock root and carrot together?
Carrot is more tender than burdock root, so add the burdock root to boiling water first for 1 minute, then add the julienned carrot and blanch for 1 minute more so both retain an even, crisp texture.
How do I prevent the dressing from becoming watery and ensure it clings well?
Rinse the blanched vegetables in cold water, drain them in a colander, and thoroughly wipe away any remaining moisture with a paper towel so the dressing does not thin out and clings well.
What can I use as a substitute if I do not have perilla seed powder?
You can grind toasted sesame seeds directly into the dressing for a delicious savory sesame sauce.
