Korean Braised Chicken with Burdock
Quick answer
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...
What makes this special
- Ueong dak jorim pairs vinegar-soaked burdock root with boneless chicken in a concentrated ginger-soy reduction.
- Vinegar-soaked burdock sheds bitterness to pair cleanly with chicken
- 18-minute low simmer reduces broth by half, coating each piece
Key ingredients
Core cooking flow
- 1 Rinse 180 g burdock root well, then slice it on a bias without making the pieces too thick.
- 2 Cut 600 g boneless chicken thigh into large pieces and trim away some fatty...
- 3 Heat a pot over medium heat and add the chicken first.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Season
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.
- 3Control
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.
- 4Season
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.
- 5Control
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.
- 6Season
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.
After the steps
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