Korean Braised Beef and Burdock Steam
Ueong sogogi jjim is a Korean braised-steamed dish of beef shank and burdock root in a soy-based sauce with garlic and sugar. The shank is boiled first and skimmed to yield a clean broth, which then becomes the braising base after soy sauce and seasonings are added. After twenty minutes of simmering, burdock slices go in and the pot is covered for another fifteen minutes of gentle steaming, allowing the root vegetable to absorb the beef-enriched liquid. Slicing the burdock about 0.5 cm thick keeps its texture while ensuring it cooks through in time. Sesame oil and seeds finish the dish, and the result balances the heavy richness of slow-cooked beef against the fragrant, earthy character of burdock.
Adjust Servings
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.
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