Korean Braised Burdock Root
Julienned burdock browns fast, so put the strips straight into 200 ml water mixed with 1 tbsp vinegar for 10 minutes, then drain without rinsing. Stir-fry in 1 tbsp cooking oil for about 3 minutes, add 3 tbsp soy sauce, 1 tbsp sugar, and 100 ml water, and simmer covered over medium heat for 12 to 15 minutes, until a strip bends without snapping. Reduce uncovered on medium-low, then toss with 2 tbsp corn syrup for 2 more minutes until each strip is coated.
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Burdock root cut into thin, even matchsticks is cooked in soy sauce and sugar, then glazed with syrup until shiny, giving a chewy, slightly crunchy bite with a salty-sweet coating.
Read more
Even cutting matters more than it looks: thinner strands go soft while thicker ones stay stiff. Cooked through, the strips bend rather than snap. It is a staple Korean banchan, close in spirit to Japanese kinpira gobo but sweeter and glossier.
Ingredients
Instructions
- 1
Scrape 300g of burdock root lightly with the back of a knife, then cut it into 4 to 5 cm lengths.
Julienne it into even 0.3 cm strips so the pieces soften at the same pace.
- 2
Mix 200ml water with 1 tablespoon vinegar in a bowl and add the cut burdock immediately to slow browning.
After 10 minutes, do not rinse it; drain it well so excess water does not dilute the braising liquid.
- 3
Heat a wide pan over medium heat, add 1 tablespoon cooking oil, and spread the drained burdock in an even layer.
Stir-fry for about 3 minutes until the edges look slightly translucent and the raw stiffness eases.
- 4
Add 3 tablespoons soy sauce, 1 tablespoon sugar, and 100ml water, then stir so the seasoning reaches the bottom of the pan.
Cover and simmer over medium heat for 12 to 15 minutes, until the burdock bends without snapping.
- 5
Remove the lid and lower the heat to medium-low.
Spoon or stir the remaining liquid over the strips and reduce it gently, stirring often so the soy sauce and sugar thicken without scorching on the bottom.
- 6
Add 2 tablespoons corn syrup and toss for 2 more minutes until each strip looks glossy and coated.
Turn off the heat, then finish with 1 teaspoon sesame oil and 1 teaspoon sesame seeds so the aroma stays fresh.
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