Korean Braised Burdock and Konjac
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
With no meat at all, this braise relies on texture: thin slices of burdock stay crisp and chewy while konjac, a firm jelly made from konjac yam, stays bouncy.
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The konjac is blanched and then dry-toasted in an unoiled pan for 1 minute, which takes away its distinctive smell. Burdock absorbs the seasoning faster the thinner it is sliced, and after its vinegar-water soak it is drained well so the braising liquid is not watered down. Holding back the syrup until the soy liquid has reduced by about half lets it add gloss at the end instead of scorching. Sesame oil and seeds stirred in off the heat finish it.
Ingredients
Instructions
- 1
Slice 200 g burdock root thinly on a bias and soak it for 5 minutes in 500 ml water mixed with 1 tbsp vinegar.
Rinse well and drain thoroughly so the braising liquid does not become diluted.
- 2
Cut 180 g konjac into bite-size pieces and blanch it in boiling water for 2 minutes.
Drain, then dry-toast it in a clean pan over medium heat for 1 minute to reduce its odor.
- 3
Put the burdock and konjac in the pan with 2.5 tablespoons soy sauce, 1 tablespoon cooking wine, 1 teaspoon minced garlic, and 150 ml water. Bring it to a steady simmer over medium heat.
- 4
Once it starts bubbling, lower the heat to medium-low and turn the pieces occasionally.
Simmer until the burdock edges darken with seasoning and the liquid has reduced by about half.
- 5
Add 1.5 tablespoons oligosaccharide syrup and mix to coat evenly, then braise for 8 more minutes.
Do not raise the heat too high, and stop when the pieces look glossy.
- 6
Turn off the heat and mix in 1 teaspoon sesame oil and 1 teaspoon sesame seeds.
Let it sit for about 2 minutes so the seasoning settles, then check the saltiness before serving.
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