Tuesday, November 13, 2012
Braised Burdock Root/우엉조림/炖牛蒡
After socking the burdock roots in the water for about 20-30 minutes, the water will become brown color.
Boil the burdock roots in the water ( water and vinegar)
In Korea, we can either buy the fresh burdock roots or braised burdock roots at the supermarkets. The braised burdock roots that are available at the supermarkets are normally in long and thin form, which are normally used for making "kimbab".
For this dish, you can either slice the burdock roots into pieces or long, thin form.
The taproot of young burdock plants can be harvested and eaten as a root vegetable. While generally out of favour in modern European cuisine, it remains popular in Asia. In Japan, Arctium lappa is called "gobō" (牛蒡 or ごぼう); in Korea burdock root is called "u-eong" (우엉) and sold as "tong u-eong" (통우엉), or "whole burdock". Plants are cultivated for their slender roots, which can grow about 1 metre long and 2 cm across. Burdock root is very crisp and has a sweet, mild, and pungent flavour with a little muddy harshness that can be reduced by soaking julienned or shredded roots in water for five to ten minutes.
burdock roots 400 g
vinegar 1 Tsp
Korean soy bean sauce 4 Tsp
sugar 2 tsp
corn syrup 2 Tsp
sesame oil 2 tsp
roasted sesame seeds
1. Clean the burdock roots by gently scraping the skin with knife. Wash it.
2. Slice the burdock roots. Sock pieces in a bowl of water for 20-30 minutes and rinse until the water drains clean.
3. Boil the water in a cooking ware, add in 1 Tsp of vinegar. When the water is boiling, blanch the burdock roots. Rinse and drain.
4. Mix the soy bean sauce,sugar,corn syrup and sesame oil in a clay pot ( I prefer to use clay pot, you can use any kitchen ware or pan), add in the sliced burdock roots and boil.
5. Reduce the heat to a low simmer and braise by occasionally spooning the sauce over the burdock roots. continue cooking until the burdock roots absorb the sauce and are flavored.
6. Garnish with roasted sesame seeds when serve.