Korean Burdock Root Soup (Earthy Burdock and Beef Clear Broth)

Quick answer

Total time: 55 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

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.

Ingredients

servings

IngredientAmountUnit

burdock root250 gg

beef brisket180 gg

korean radish150 gg

green onion1 eaea

minced garlic1 tbsptbsp

soup soy sauce2 tbsptbsp

sesame oil1 tbsptbsp

salt⅔ tsptsp

black pepper⅓ tsptsp

water1300 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

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.
2

Finish

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.
3

Control

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.
4

Control

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.
5

Control

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Ueong-guk highlights earthy burdock root sautéed with beef in fragrant roasted sesame oil.
Finish cue: When the burdock edges look slightly translucent, add 2 tablespoons soup soy sauce and 1 tablespoon minced garlic.
Avoid this: Check that the burdock is chewy but no longer tough, then season with 0.7 teaspoon salt and 0.3 teaspoon black pepper.