📝 About This Recipe
Ueong-kimchi is a sophisticated hidden gem of Korean temple cuisine, prized for its incredible crunch and deep, earthy sweetness. Unlike soft cabbage kimchi, this version uses burdock root to provide a satisfying snap and a woody fragrance that pairs beautifully with the bold heat of gochugaru. It is a nutritious, fiber-rich side dish that ages gracefully, developing a complex umami profile that enhances any Korean feast.
🥗 Ingredients
Main Ingredients
- 1 lb Burdock Root (Ueong) (scrubbed clean and peeled)
- 4 cups Water (for soaking)
- 2 tablespoons Vinegar (to prevent browning and remove bitterness)
- 2 tablespoons Sea salt (for brining)
The Porridge Base
- 1/2 cup Water
- 1 tablespoon Sweet rice flour (glutinous rice flour)
Seasoning Paste
- 1/2 cup Korean red chili flakes (Gochugaru) (adjust for heat preference)
- 3 tablespoons Fish sauce (use high-quality anchovy or sand lance sauce)
- 1 tablespoon Salted shrimp (Saeujeot) (finely minced)
- 4 cloves Garlic (finely minced)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Sugar or Honey (to balance the saltiness)
- 1 tablespoon Toasted sesame seeds (for finish)
Vegetables
- 5-6 stalks Scallions (cut into 2-inch lengths)
- 1/2 small Carrot (julienned for color)
👨🍳 Instructions
-
1
Prepare the burdock root by scrubbing it under cold water. Use the back of a knife or a vegetable peeler to remove the thin brown skin.
-
2
Slice the burdock into 2-inch long matchsticks (about 1/4 inch thick). Immediately submerge them in a bowl of water mixed with 2 tablespoons of vinegar to prevent oxidation and browning.
-
3
Let the burdock soak in the vinegar water for 15 minutes, then drain and rinse thoroughly.
-
4
Place the burdock in a bowl and sprinkle with 2 tablespoons of sea salt. Toss well and let it sit for 30 minutes to soften slightly. Drain any excess liquid but do not rinse.
-
5
While the burdock is brining, make the rice porridge. Combine 1/2 cup water and 1 tablespoon sweet rice flour in a small pot over medium heat.
-
6
Whisk constantly for 3-5 minutes until the mixture bubbles and turns into a translucent, thick paste. Remove from heat and let it cool completely.
-
7
In a large mixing bowl, combine the cooled rice porridge, gochugaru, fish sauce, minced salted shrimp, garlic, ginger, and sugar. Mix into a thick, vibrant red paste.
-
8
Add the julienned carrots and sliced scallions to the seasoning paste and toss gently.
-
9
Add the brined burdock root to the bowl. Using gloved hands, rub the seasoning paste thoroughly into each piece of burdock until evenly coated.
-
10
Taste a piece. If it needs more salt, add a splash of fish sauce; if too spicy, add a touch more honey.
-
11
Sprinkle with toasted sesame seeds and give it one final toss.
-
12
Pack the kimchi tightly into a clean glass jar, pressing down to remove air pockets. Leave at least an inch of headspace at the top.
-
13
Let the jar sit at room temperature for 24 hours to kickstart fermentation, then move it to the refrigerator.
💡 Chef's Tips
Always use the vinegar soak; burdock oxidizes very quickly and can turn a muddy grey without it. If you prefer a softer texture, you can blanch the burdock matchsticks in boiling water for 2 minutes before brining. For a vegan version, replace the fish sauce and salted shrimp with soy sauce and a teaspoon of kelp powder. Wear food-safe gloves when mixing to prevent the chili flakes from staining your hands or causing irritation. Burdock kimchi is best enjoyed after 3-5 days in the fridge when the flavors have fully melded.
🍽️ Serving Suggestions
Serve as a crunchy side dish (Banchan) alongside grilled beef short ribs (Galbi). Pairs excellently with a bowl of warm, nutty purple rice (Heukmi-bap). Use the leftover spicy brine to season a quick stir-fry or fried rice. Enjoy with a glass of chilled Makgeolli (Korean rice wine) to balance the heat. Top a simple bowl of somyeon (wheat noodles) with this kimchi for added texture.