Korean Braised Chicken with Burdock
Ueong dak jorim is a Korean braised chicken and burdock dish where boneless thigh meat and burdock root are simmered in soy sauce, sugar, and ginger juice. Soaking the burdock in vinegar water first removes its astringent edge, and marinating the chicken in cooking wine and ginger eliminates any gamey odor. Braising on low heat for at least eighteen minutes reduces the liquid by half, creating a glossy sauce that coats each piece. Sesame oil stirred in at the end ties the flavors together. The finished dish balances the crisp-chewy texture of burdock against the moist tenderness of chicken thigh, with a sweet-savory profile that pairs naturally with steamed rice.
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Instructions
- 1
Slice burdock on a bias, soak in vinegar water for 5 minutes, then rinse.
- 2
Cut chicken thighs into large pieces and marinate with 1 tbsp wine and ginger juice for 10 minutes.
- 3
Cook chicken first over medium heat until the exterior turns white.
- 4
Add burdock, water, soy sauce, sugar, garlic, and remaining cooking wine; bring to a boil.
- 5
Lower heat and braise 18–20 minutes until about half the liquid remains.
- 6
Add green onion, cook 3 minutes more, then finish with sesame oil.
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