Korean Braised Burdock and Beef

Quick answer

Total time: 45 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

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.

Ingredients

servings

IngredientAmountUnit

burdock root300 gg

beef strips180 gg

soy sauce3 tbsptbsp

sugar1 tbsptbsp

cooking wine1 tbsptbsp

minced garlic1 tsptsp

sesame oil1 tsptsp

water300 mlml

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

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

6 steps

1

Control

Julienne 300 g burdock root into firm, not overly thin strips so it does not turn mushy.

Soak it in vinegar water for 5 to 10 minutes, then rinse and drain well to reduce browning and harshness.
2

Control

Slice 180 g beef into thin strips so it mixes between the burdock pieces.

Lightly blot away surface blood or excess moisture before cooking to keep the braising liquid clearer and reduce unwanted foam.
3

Control

Put the burdock, beef, and 300 ml water in a pot over medium-high heat.

When it starts boiling, skim off foam and cook for 3 to 4 minutes, until the beef changes color.
4

Control

Add 3 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon cooking wine, and 1 teaspoon minced garlic.

Stir until the sugar dissolves, then lower to medium heat so the seasoning begins soaking in evenly.
5

Control

Braise over medium heat for 12 to 15 minutes, turning the mixture occasionally.

Adjust the heat if the bottom dries too fast, and stop when the burdock looks glossy and only a shallow layer of liquid remains.
6

Season

Turn off the heat and drizzle in 1 teaspoon sesame oil, tossing with the remaining heat.

Let it cool briefly so the seasoning settles, then refrigerate and use it as a lunch box side dish.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Ueong-soegogi-jorim braises julienned burdock root and beef in a soy-sugar reduction for a chewy, savory side.
Finish cue: Adjust the heat if the bottom dries too fast, and stop when the burdock looks glossy and only a shallow layer of liquid remains.
Avoid this: If burdock is too thin, it can become mushy.
Storage and reheating: Finished with sesame oil and stored well under refrigeration, it serves as a make-ahead banchan that lasts several days.