Korean Soy Pickled Burdock
Quick answer
- Total time
- At least 2 days 13 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Burdock browns the moment its cut face meets air.
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The bowl of vinegar water sits right beside the cutting board, and each stick goes in as soon as it is cut. A brief blanch takes off the raw, earthy edge and leaves the surface just slightly translucent. The soy brine is steeped with kelp, dried chili and peppercorns only briefly so it stays clean rather than bitter, then poured on hot before the jar goes straight into the fridge. Two days later the sticks are seasoned through, and the jar stays in the fridge from then on as a refrigerator pickle, not a shelf-stable preserve.
Ingredients
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Instructions
- 1
Scrape the 400 g burdock root thinly and cut it into 6 cm sticks.
As soon as each piece is cut, move it into vinegar water and soak for 10 minutes to prevent browning.
- 2
Bring water to a boil, add the burdock, and blanch over medium heat for 3 minutes.
When the earthy smell softens and the surface looks slightly translucent, rinse in cold water and drain well.
- 3
Add 180 ml soy sauce, 180 ml water, 120 ml vinegar, and 90 g sugar to a pot.
Stir before heating so the sugar dissolves evenly instead of sitting on the bottom.
- 4
Add 5 g kelp, 2 dried red chilies, and 2 g whole black pepper, then bring the brine to a boil over medium heat.
Once it boils, lower the heat and simmer for 5 minutes to avoid bitterness.
- 5
Strain the brine and keep it hot.
Divide the drained burdock among clean, shallow heatproof containers, then pour in the hot brine until the pieces are submerged.
- 6
Refrigerate promptly for two days before serving, without waiting for the pickles to cool completely at room temperature.
Keep refrigerated afterward; this is not a shelf-stable canned preserve.
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