Korean Braised Burdock Root
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.
Adjust Servings
Instructions
- 1
Scrape burdock skin with the back of a knife and julienne into 5 cm strips.
- 2
Soak in vinegar water for 10 minutes to prevent browning.
- 3
Stir-fry burdock in oil for 3 minutes.
- 4
Add soy sauce, sugar, and water; simmer on medium heat for 15 minutes.
- 5
Add corn syrup, cook 2 more minutes for glaze, finish with sesame oil and seeds.
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