Korean Braised Chicken with Burdock

Quick answer

Total time: 55 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

Ueong dak jorim is a Korean braised dish that simmers boneless chicken thigh and burdock root together in soy sauce, sugar, and ginger juice until the liquid reduces and the glaze thickens around each piece.

Soaking the burdock in vinegar water draws out the astringent bitterness that raw burdock carries, and marinating the chicken in cooking wine and ginger beforehand removes any lingering gamey odor. Once both are added to the pot, low heat does the work over at least eighteen minutes, bringing the braising liquid down by half and building a glossy, clinging sauce. A final drizzle of sesame oil at the end ties the aroma together and rounds out the flavor. The finished dish sets the crisp yet slightly chewy texture of burdock against the moist tenderness of chicken thigh, with a sweet-savory profile that makes it a reliable companion to steamed rice.

Ingredients

servings

IngredientAmountUnit

boneless chicken thigh600 gg

burdock root180 gg

soy sauce4 tbsptbsp

water280 mlml

sugar1 tbsptbsp

cooking wine2 tbsptbsp

minced garlic1 tbsptbsp

ginger juice1 tsptsp

green onion1 stalkstalk

sesame oil1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Rinse 180 g burdock root well, then slice it on a bias without making the pieces too thick.

Soak it in vinegar water for 5 minutes, then rinse to reduce bitterness and help it cook evenly.
2

Season

Cut 600 g boneless chicken thigh into large pieces and trim away some fatty skin if needed for a cleaner sauce.

Marinate it with 1 tablespoon cooking wine and the ginger juice for 10 minutes.
3

Control

Heat a pot over medium heat and add the chicken first.

Cook until the outside turns white, turning the pieces occasionally so they do not stick to the bottom before the braising liquid goes in.
4

Season

Add the burdock, 280 ml water, 4 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon minced garlic, and the remaining cooking wine. Stir so the sugar dissolves, then bring the liquid to a boil.
5

Control

Once it starts boiling, lower the heat and braise for 18-20 minutes.

Turn the ingredients midway so the liquid reduces by about half and the sauce becomes glossy instead of burning at the edges.
6

Season

Add 1 stalk green onion and cook for 3 more minutes to release its aroma.

When the thickened sauce clings to the chicken and burdock, turn off the heat and drizzle in 1 teaspoon sesame oil.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Ueong dak jorim pairs vinegar-soaked burdock root with boneless chicken in a concentrated ginger-soy reduction.
Finish cue: When the thickened sauce clings to the chicken and burdock, turn off the heat and drizzle in 1 teaspoon sesame oil.
Avoid this: Cook until the outside turns white, turning the pieces occasionally so they do not stick to the bottom before the braising liquid goes in.