Korean Burdock Root Soup (Earthy Burdock and Beef Clear Broth)
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.
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Instructions
- 1
Lightly scrape the burdock skin, slice on a bias, and soak in water for 5 minutes to prevent browning.
- 2
Thinly slice the beef, cut radish into small flat pieces, and chop the green onion.
- 3
Heat sesame oil in a pot, stir-fry beef over medium heat until lightly browned, then add burdock and radish for 2 more minutes.
- 4
Add soup soy sauce and minced garlic, then pour in water; once boiling, reduce to medium-low and simmer for 25 minutes.
- 5
When burdock is tender, season with salt and black pepper, then add green onion and simmer for 2 more minutes.
- 6
Turn off the heat, let it rest for 5 minutes, and serve warm.
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