Korean Braised Burdock and Konjac
Quick answer
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.
What makes this special
- Ueong gonyak jorim creates a light, chewy side dish by braising earthy burdock and odor-free, toasted konjac in soy sauce.
- Dry-pan toasting konjac before braising removes its distinctive odor
- Oligosaccharide added when broth halves creates a natural glossy coat
Key ingredients
Core cooking flow
- 1 Slice 200 g burdock root thinly on a bias and soak it in vinegar water for 5 minutes.
- 2 Cut 180 g konjac into bite-size pieces and blanch it in boiling water for 2 minutes.
- 3 Put the burdock and konjac in the pan with 2.5 tablespoons soy sauce, 1 tabl...
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. 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.
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.
After the steps
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Julienned burdock root is simmered in soy sauce, sugar, and corn syrup with enough water to submerge the strips, then reduced slowly until the liquid thickens into a concentrated glaze. Unlike stir-fried burdock, this braised version cooks under a lid at moderate heat, giving the tough fibers time to soften while retaining a pleasantly chewy core. Soy sauce penetrates deep into the root during the extended simmer, establishing a salty foundation that the corn syrup then balances with a mellow sweetness. As the braising liquid reduces, the sugars begin to caramelize, darkening the color and adding a layer of complexity to burdock's naturally earthy, woody flavor. The dish is done when nearly all the liquid has evaporated and each strip glistens with a thick, lacquered coating. Vinegar added at the start prevents the burdock from discoloring and contributes a faint tartness that keeps the sweetness in check. Stored in a sealed container, the jorim remains good in the refrigerator for close to ten days.
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