Korean Braised Burdock and Konjac
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Ueong gonyak jorim is a low-calorie Korean braised side dish of diagonally sliced burdock root and bite-size konjac in soy sauce with oligosaccharide syrup.
Read more
The burdock is soaked in vinegar water to remove astringency, and the konjac is blanched then dry-toasted briefly to minimize its neutral odor. Adding the syrup once the liquid has reduced by half creates a gentle gloss and softens the salt. Sesame oil and sesame seeds finish the dish with a toasted note. Despite using just a handful of inexpensive ingredients, the contrasting textures of crunchy burdock and bouncy konjac make this banchan more interesting than the short ingredient list suggests.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 200 g burdock root thinly on a bias and soak it in vinegar water for 5 minutes.
Rinse well and drain thoroughly so the braising liquid does not become diluted.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Prep
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.
- 6Season
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ueong gonyak jorim creates a light, chewy side dish by braising earthy burdock and odor-free, toasted konjac in soy sauce.
- Finish cue
- Do not raise the heat too high, and stop when the pieces look glossy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 8 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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