Korean Braised Burdock and Beef
Ueong-soegogi-jorim is a Korean braised side dish of julienned burdock root and beef simmered in soy sauce, sugar, cooking wine, and garlic until the liquid nearly evaporates. The burdock is soaked in vinegar water beforehand to prevent browning, then cooked with beef and water before the braising seasonings are added. As the dish reduces, the burdock absorbs the soy sauce and develops its characteristic earthy sweetness, while thin beef strips distribute meaty flavor throughout. Finished with sesame oil and stored well under refrigeration, it serves as a make-ahead banchan that lasts several days.
Adjust Servings
Instructions
- 1
Julienne burdock, soak in vinegar water, then rinse.
- 2
Slice beef into thin strips.
- 3
Add burdock, beef, and water to a pot and bring to a boil.
- 4
Add soy sauce, sugar, wine, and garlic; braise on medium heat.
- 5
When most liquid is gone, finish with sesame oil.
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