What is Burdock Root?
Burdock root is actually a root vegetable also known as “U-eong” in Korean. It is known to have antioxidants that help aid in inflammation. It’s also known to help digestion and gut health. The taste of burdock root is chewy and nutty but so good!
This is commonly turned into a soy braised side dish, or jorim, which means something simmered until it absorbs the sauce. This is exactly what we’re going to do here. Once it is cooked, you can eat it as it is or add it to your kimbap!
FUN FACT: Did you know that burdock burrs (seeds) were actually the inspiration for inventing Velcro?? Pretty cool huh??
Two Different Cuts of Burdock Root
You can cut burdock root in two different ways. They both give a different texture when you chew so try both ways and see which you like best!
TIP: Once you peel the burdock, it will brown fast! After you cut it into your desired cut, make sure to soak it in water mixed with vinegar until ready to cook!
Unique Korean Banchan
Burdook Root Side Dish or “Ueong Muchim” is unique and different. It’s something most non-Korean people don’t usually choose to make when they think of making Korean food at home. Most probably never even heard of it. It has a slightly medicinal taste that deters some people from eating it. However, it is something that I recommend everyone should try at least once!
Other Korean side dishes you might like:
- Water Kimchi
- Radish Kimchi
- Spicy Radish Salad
- Spicy Cucumber Salad
- Korean Rolled Omelette
- Korean Steamed Egg
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Soy Braised Burdock Root
Ingredients
- 300 grams Burdock Peeled and sliced to desired shapre
- 3 cups Water
- 1 tbsp Vinegar
- 2 tbsp Oil
- 4 tbsp Soy Sauce
- 1 tbsp Korean Cooking Wine
- 1/2 tbsp Garlic Minced
- 2 tbsp Brown Sugar
- 1 tbsp Plum Extract Optional
- 1 cup Dashi Stock or Water
- 1 tbsp Corn Syrup or Brown Sugar
- 1 tbsp Sesame Oil
- 1 tbsp Sesame Seeds
Instructions
- Peel, wash, and chop the burdock into your desired shape.
- Soak it in water and vinegar to prevent discoloration for about 10 minutes. Drain if ready to cook.
- On high heat, add oil and burdock. Saute it for 3 minutes.
- Add soy sauce, cooking wine, garlic, brown sugar, and plum extract, and cook for another minute or two. Mix thoroughly to distribute the sauce.
- Add dashi stock or water and let it simmer until reduced.
- Once the liquid is absorbed by the burdock, add corn syrup or brown sugar, sesame oil, and sesame seeds. Mix thoroughly
- Cook for another 2 minutes and enjoy!
Cassie says
I’ve always wanted to experience global cuisines and now you made it so easy!
Ji-Yeon says
Hi Chef!
I’m pretty much a 2nd gen. Korean-American in my mid 20s that is disconnected from the Korean community and many of my relatives who reside back in the motherland. My mother passed away a couple years ago and much of the cooking knowledge she had wasn’t passed down to me. Making banchan makes me feel like I am reconnecting with her and my culture. Thank you for your recipe!
I adjusted the corn syrup to about 1.5x more and would reduce the amount of soy sauce next time since it was bit…salty… *gasp* to me. Personally, I think this is to my liking and doesn’t change how good the recipe is!
Chef Chris Cho says
Whats up Ji-Yeon, i’m sorry to hear about your mom.. but i’m glad the korean recipes help you reconnect with her and the culture. Thanks always for your support!
Katharine in Virginia says
Second time making it in a week – it’s that good! Thanks Chef!!
Chef Chris Cho says
So glad you enjoyed them!!!