Braised Beef and Burdock Steam
Ueong-sogogi-jjim is a Korean braised-steamed dish combining burdock root and beef in a soy-based sauce, delivering earthy aroma and rich umami.
Instructions
- 1
Cut beef shank into chunks and soak in cold water for 20 minutes to remove blood.
- 2
Slice burdock diagonally and soak briefly in water to prevent discoloration.
- 3
Add beef, water, and onion to a pot; skim foam once it boils.
- 4
Add soy sauce, garlic, and sugar, then simmer for 20 minutes over medium-low heat.
- 5
Add burdock, cover, and steam-braise for another 15 minutes.
- 6
When sauce reduces by half, finish with sesame oil and sesame seeds.
Tips
Nutrition (per serving)
Adjust Servings
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