Korean Braised Beef and Burdock Steam

Quick answer

Total time: 65 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Ueong sogogi jjim is a Korean braised-and-steamed dish of beef shank and burdock root cooked together in a soy sauce, garlic, and sugar base with just enough liquid to surround the ingredients without submerging them.

The shank is first simmered in plain water and skimmed of foam, which produces a clean, clear broth free of the off-flavors that surface during the initial boil. Soy seasoning is added to that broth, the beef cooks for another twenty minutes, and then burdock slices go in with the lid on for fifteen minutes of gentle steaming, during which the root vegetable draws in the beef-enriched liquid through its fibrous structure. Cutting the burdock at a bias to a thickness of roughly 0.5 centimeters keeps its characteristic snap while ensuring the interior cooks through within the target time. The dish is finished when the braising liquid reduces to about half its volume, at which point sesame oil and whole sesame seeds are added to round out the flavor with a nutty finish. The final dish balances the deep, heavy richness of slow-cooked beef shank against the clean, aromatic earthiness that burdock root brings to the plate.

Ingredients

servings

IngredientAmountUnit

beef shank500 gg

burdock root220 gg

onion130 gg

soy sauce4 tbsptbsp

water450 mlml

minced garlic1 tbsptbsp

sugar1 tbsptbsp

sesame oil1 tsptsp

sesame seeds1 tsptsp

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Instructions

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

6 steps

1

Control

Cut 500 g beef shank into large chunks and soak it in cold water for 20 minutes.

If the water turns cloudy, change it once to reduce blood and any heavy smell before simmering.
2

Heat

Trim the 220 g burdock root, then slice it diagonally about 0.5 cm thick.

Soak the slices briefly in water, drain well, and keep the thickness even so they cook through without turning mushy.
3

Control

Put the beef, 450 ml water, and 130 g onion in a pot and bring to a boil over medium heat.

As soon as foam rises, skim it off carefully to keep the broth clear.
4

Control

Add 4 tbsp soy sauce, 1 tbsp minced garlic, and 1 tbsp sugar, then stir until the sugar dissolves.

Lower to medium-low heat and simmer for 20 minutes so the beef starts absorbing the seasoning.
5

Control

Add the burdock and turn the pieces so they are coated with the braising liquid.

Cover the pot, keep the heat low, and steam-braise for 15 minutes until the burdock is seasoned through but still holds its bite.
6

Finish

When the liquid has reduced to half or less and looks glossy, turn off the heat.

Add 1 tsp sesame oil and 1 tsp sesame seeds, toss gently, and serve while the beef and burdock are warm.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Ueong sogogi jjim slow-cooks beef shank and burdock root together to yield a clean, nutrient-dense stock and tender meat.
Finish cue: When the liquid has reduced to half or less and looks glossy, turn off the heat.
Avoid this: Soak the slices briefly in water, drain well, and keep the thickness even so they cook through without turning mushy.