Braised Burdock Root, Wooung Jorim (Wooeong Jorim)
This is a nice side dish with a good balance of salty and sweet. It goes well with steamed rice and other vegetable side dishes. This is a perfect opportunity to try an exotic and healthy root vegetable rarely seen on a North American table. Burdock root is also known as a blood clarifying agent in ancient Chinese medicine.
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for soaking burdock root
|7 oz||Burdock Root (Woo Ung) 우엉|
|1 cup||Water 물|
|1 tbs||Vinegar 식초|
|3 cups||Water 물|
|1½ cups||Water 물|
|¾ cup||Soy Sauce (regular) 왜간장|
|5 tbs||Sugar 설탕|
|1 tbs||Mul Yeot / Malt (Maltose) Syrup 물엿 (optional)|
|1 tbs||Sesame Seeds 깨 (optional)|
Optional Ingredients and Substitutions
Mulyeot is optional. Add more sugar instead.
Sesame seeds are great in this dish but you can get away without them.
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Ingredient amounts in the recipe instructions are for the default serving size.
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Ingredient amounts in the recipe summary are for the default serving size.
1. Peel & Cut
Peel, wash and shred one burdock root (about 200g). Mix 1 cup of water with 1 tablespoon of vinegar. Soak shredded burdock roots in the vinegar water for 10 minutes. Then, drain water with a strainer.
Peel & wash
Soak burdock roots 10 min
Blanch shredded burdock in boiling water on high heat for 3 min. Drain all the water out through a strainer.
Blanch in boiling water
High Heat 3 min
Add 1½ cup of water, ¾ cup of soy sauce and 5 tablespoons of sugar in a pot and mix well. Add blanched burdock and braise on medium heat with a lid for 10 min.
Braise with lid
Med Heat 10 min
4. Finish up
When the sauce boils down, add 1 tablespoon of malt syrup and mix well. Braise for 5 more minutes. Sprinkle sesame seeds. Serve in a side dish bowl. Enjoy!
Med Heat 5 min
Sprinkle sesame seeds