Savory Braised Burdock Root (Ueong-jorim)
A savory braised burdock root that makes a perfect side dish for rice. The burdock is soaked in vinegar water to remove its harsh taste, then simmered in a soy-based sauce until the liquid reduces, leaving it salty, glossy, and chewy.
Ingredients
Main
- Burdock root2 roots
- WaterEnough to cover the burdock
- Vinegar5 tbsp
Braising Sauce
- Soy sauce5 tbsp
- Cooking wine (mirin)3 tbsp
- Corn syrup2 tbsp
- Sugar2 tbsp
- Sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
Directions
- 1
Peel the burdock root with a peeler, slice it on a diagonal, then cut into thin strips. Soak it in enough water to cover, with the vinegar added, for at least 30 minutes to remove its harsh taste.
- 2
While the burdock soaks in the vinegar water, mix the soy sauce, cooking wine, corn syrup, and sugar to make the braising sauce, and adjust the seasoning to taste.
- 3
Drain the burdock, pour the braising sauce over it, bring to a rolling boil, and simmer until the liquid reduces to just a little. Finish by stirring in the sesame oil and toasted sesame seeds.