📝 About This Recipe
Ueong-jorim is a quintessential Korean banchan (side dish) that transforms the humble, earthy burdock root into a glossy, addictive delicacy. This recipe balances the deep umami of soy sauce with a delicate sweetness, resulting in a crunchy yet tender texture that is both refreshing and deeply satisfying. It is a staple of Korean home cooking and lunchboxes, prized for its high fiber content and its ability to perfectly complement a warm bowl of steamed rice.
🥗 Ingredients
Main Ingredients
- 14 ounces Burdock root (Ueong) (about 2 long roots, scrubbed clean)
- 1 tablespoon Vinegar (white or apple cider vinegar for soaking)
- 4 cups Water (for soaking)
- 2 tablespoons Vegetable oil (neutral oil like grapeseed or canola)
Braising Liquid
- 4 tablespoons Soy sauce (regular all-purpose soy sauce)
- 1/2 cup Water
- 2 tablespoons Rice wine (Mirin) (adds depth and removes earthy bitterness)
- 2 tablespoons Brown sugar (packed)
- 2 cloves Garlic (finely minced)
The Finish
- 2 tablespoons Rice syrup (Mulyeot) (can substitute with corn syrup or honey for shine)
- 1 tablespoon Toasted sesame oil (added at the very end for aroma)
- 1 teaspoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
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1
Thoroughly scrub the burdock roots under cold running water using a vegetable brush or the back of a knife to scrape off the thin skin. Do not peel deeply; the skin contains significant flavor.
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2
Julienne the burdock root into matchsticks about 2-3 inches long and 1/8 inch thick. Alternatively, you can use the 'shaving' technique (like sharpening a pencil) for a traditional look.
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3
Immediately place the cut burdock into a bowl filled with 4 cups of water and 1 tablespoon of vinegar. This prevents oxidation (browning) and removes any harsh astringent taste.
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4
Let the burdock soak for 10-15 minutes, then drain and rinse thoroughly under cold water. Pat dry with a clean kitchen towel.
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5
Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat.
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6
Add the burdock matchsticks to the pan and sauté for 5-7 minutes. The burdock should soften slightly and become somewhat translucent.
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7
In a small bowl, whisk together the soy sauce, 1/2 cup water, rice wine, brown sugar, and minced garlic until the sugar is mostly dissolved.
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8
Pour the sauce mixture over the sautéed burdock. Bring the liquid to a boil, then reduce the heat to medium-low.
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9
Simmer uncovered, stirring occasionally, for about 15-20 minutes. You want the liquid to reduce by about 80% and the burdock to absorb the dark color.
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10
When only a few tablespoons of liquid remain, stir in the rice syrup. Increase the heat to medium and stir constantly for 2-3 minutes until the burdock is coated in a thick, glossy glaze.
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11
Turn off the heat. Drizzle with toasted sesame oil and toss well to combine.
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12
Transfer to a serving dish and sprinkle generously with toasted sesame seeds. Serve warm or at room temperature.
💡 Chef's Tips
Soaking in vinegar water is crucial; it keeps the burdock bright and removes the 'muddy' aftertaste. For a deeper color, you can add a teaspoon of dark soy sauce to the braising liquid. Don't rush the final reduction; the rice syrup needs heat to create that signature high-gloss finish. If you prefer a softer texture, cover the pan for the first 10 minutes of simmering before uncovering to reduce. Store leftovers in an airtight container in the fridge for up to 7 days; it actually tastes better the next day!
🍽️ Serving Suggestions
Serve as part of a traditional Korean spread with multi-grain rice (japgokbap) and spicy tofu soup. Use it as a crunchy, savory filling for homemade Kimbap (Korean seaweed rice rolls). Pair with a chilled glass of Barley Tea (Boricha) to cleanse the palate. Mix into a bibimbap bowl for an added layer of earthy texture and sweetness. Serve alongside grilled meats like Bulgogi to provide a refreshing, fiber-rich contrast.