Korean Burdock Root Soup (Earthy Burdock and Beef Clear Broth)
Quick answer
Ueong-guk is a clear Korean soup that highlights the earthy, almost nutty character of burdock root.
What makes this special
- Ueong-guk highlights earthy burdock root sautéed with beef in fragrant roasted sesame oil.
- Sautéing burdock and beef in sesame oil carries roasted depth into the broth
- Burdock fibers resist softening even after 25 minutes of simmering
Key ingredients
Core cooking flow
- 1 Lightly scrape 250 g burdock root, then slice it on a bias about 2-3 mm thick.
- 2 Slice 180 g beef brisket thinly so it cooks quickly and releases flavor into the clear broth.
- 3 Heat 1 tablespoon sesame oil in a pot over medium heat until fragrant, not smoking.
Ueong-guk is a clear Korean soup that highlights the earthy, almost nutty character of burdock root. Julienned burdock is first stir-fried in sesame oil with thinly sliced beef until the root's raw edge mellows and a toasted aroma rises from the pan. Water is then added and the pot brought to a simmer, during which the burdock's tough fibers gradually soften while maintaining enough structure to provide a pleasant chew. The broth takes on a light brown tint from the initial stir-fry, carrying the sesame and caramelized burdock flavors through to the last spoonful. Soup soy sauce seasons the liquid with umami rather than straight salt, and minced garlic stirred in near the end adds a quiet warmth. Burdock is naturally high in dietary fiber, giving this soup a reputation as a digestive-friendly choice. The root is at its best from autumn through winter, when its sugars concentrate underground, and the soup's understated flavor makes it an easy complement to a multi-dish Korean meal.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Lightly scrape 250 g burdock root, then slice it on a bias about 2-3 mm thick.
Soak in cold water for 5 minutes, then drain well to reduce browning and harshness without losing its earthy flavor.
- 2Finish
Slice 180 g beef brisket thinly so it cooks quickly and releases flavor into the clear broth.
Cut 150 g Korean radish into small flat pieces, then chop 1 green onion and keep it separate for the finish.
- 3Control
Heat 1 tablespoon sesame oil in a pot over medium heat until fragrant, not smoking.
Add the beef and stir-fry for about 2 minutes, until the red color mostly disappears and a toasted aroma rises.
- 4Control
Add the drained burdock and radish, then stir-fry over medium heat for 2-3 minutes.
When the burdock edges look slightly translucent, add 2 tablespoons soup soy sauce and 1 tablespoon minced garlic.
- 5Control
Pour in 1300 ml water and bring it to a boil over high heat.
Skim off foam as it rises, then lower to medium-low, leave the lid slightly open, and simmer for 25 minutes.
- 6Finish
Check that the burdock is chewy but no longer tough, then season with 0.7 teaspoon salt and 0.3 teaspoon black pepper.
Add the green onion, simmer for 2 minutes, rest off heat for 5 minutes, and serve warm.
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