Soy Braised Burdock Root

Yesterday, I shared with you a great way to use leftover, stale rice.  Today, I will tell you about the side dish I ate it with: soy braised burdock!  Burdock is a root most commonly used in Japan where it’s called gobo.  In Korea it’s called woo-ung, 우엉, and it’s mainly used in kimbap, 김밥, a dish similar to the Japanese sushi roll. Burdock has a sort of sweet, earthy taste that disappears when cooked.  After it’s cooked, the texture is similar to the potatoes in this dish.

In my family, we enjoy Burdock braised in soy sauce.  It’s sweet and savory, and a great accompaniment to rice and nurungji. It’s also very nutritious, full of fiber and iron.  You may be wary about eating something that looks like a tree branch, but you will find that the flavors are ones that you are familiar with.  It is mainly seasoned with soy sauce, an ingredient widely used in this blog and throughout Asian cuisine.

  

  

You may not find Burdock in regular supermarkets, but you will definitely find it in Asian markets.  It can be difficult to cut due to its thin shape.  We have a tool that is made specifically to julienne Burdock.  If you don’t have this tool, then just make sure to be careful!

Soy Braised Burdock

3 rods Burdock root
3 tablespoons soy sauce
2 1/2 tablespoons sugar
2 teaspoons sesame oil
1 tablespoon sesame seeds

With a vegetable peeler, cut the brown outer layer off. Thinly julienne Burdock.  Wash and rinse thoroughly.  Place in a pot and cover with water.  Bring to a boil and simmer for 30 minutes until soft but still crunchy.  About 1/3 of the water should still remain.  Add the soy sauce and sugar and mix well.  Take off heat and add the sesame oil and seeds.

Serve warm or cold with rice.  Keep in the refrigerator.