Soy-Braised Burdock Root
Fine burdock matchsticks are gently braised in sweet soy sauce for a crisp-chewy traditional Korean side.
Ingredients
4 servings
Everyday kitchen measurements
For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Substitute available
If Rice syrup is unavailable
Use 1 tbsp corn syrup instead of rice syrup at the same stage. Keep the sugar amount unchanged.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Optional
Optional: omit if preferred, keeping the other ingredient amounts unchanged.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Scrub 200g burdock under running water and lightly scrape the skin with the back of a knife, working away from your hand. Cut into 4cm lengths, slice diagonally 2mm thick, then cut fine matchsticks. Rinse briefly and drain; do not soak for long.
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Step 2
Heat 1 tsp oil in a pan over medium heat. Stir-fry burdock for 3 minutes until edges turn slightly translucent. Toss evenly and lower heat if darkening.
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Step 3
Add 120ml water, 1 tbsp soy sauce and 2 tsp sugar; bring to a boil. Reduce to medium-low, leave lid ajar and simmer 12–15 minutes. Cool and taste a strand: it should bend with no hard raw center. If dry first, add from the remaining 60ml water, 1 tbsp at a time, and cook longer.
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Step 4
Uncover, add 1 tbsp rice syrup and stir over medium heat for 2–3 minutes until glossy. Turn off with a little sauce remaining and add 1 tsp sesame oil. The 1 tsp sesame seeds is optional. Cool 3 minutes. Reducing completely dry makes the cooled roots hard.
Finished dish
For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
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Enjoy every bite
How to enjoy it
Serve in a small side dish with rice, or cool and use in kimbap. Refrigerate leftovers promptly.
