Ueong-jorim (Soy-Braised Burdock)

Ingredients

Equipment Needed

• •Wide 10 to 12-inch skillet or saute pan
• •Sharp knife or julienne mandoline
• •Mixing bowl for vinegar water
• •Clean storage container with lid

Instructions

1. 1

   Scrub and cut

   Scrub the burdock well under running water and scrape off rough patches with the back of a knife. Do not peel it down to a pale stick; much of the flavor sits near the skin. Cut it into 2 1/2-inch lengths, then into matchsticks about 1/8 inch thick. The even cut matters because every piece must soften and glaze at the same pace.

2. 2

   Soak the burdock

   Put the cut burdock in 5 cups cold water mixed with 2 tablespoons rice vinegar for 10 minutes. This keeps it from darkening too quickly and pulls out a little harshness without washing away its earthiness. Drain and rinse once, then shake off as much water as you can.

3. 3

   Stir-fry first

   Heat the neutral oil in a wide skillet over medium heat. Add the drained burdock and stir-fry for 3 to 4 minutes, until the pieces look slightly translucent at the edges and lose their raw stiffness. This short frying step wakes up the root before the soy goes in.

4. 4

   Braise in soy

   Add 3/4 cup water, the soy sauce, mirin, and sugar. Stir well, then simmer uncovered over medium-low heat for 12 to 15 minutes, stirring now and then. The liquid should reduce slowly, not boil away in anger. Taste one piece: it should bend easily but still have a clean chew.

5. 5

   Glaze and finish

   When only 2 to 3 tablespoons of liquid remain, stir in the rice syrup and cook 2 to 3 minutes more, tossing constantly, until the burdock is glossy and the seasoning clings to each stick. Turn off the heat, then add the sesame oil and sesame seeds. Sesame oil goes in off the heat so it stays fragrant instead of turning flat.

   If the pan dries before the burdock is tender, add 2 tablespoons water and keep cooking. If the burdock is tender but the pan is watery, raise the heat for the last minute and toss until the glaze tightens.
6. 6

   Cool before storing

   Let the ueong-jorim cool to room temperature before packing it into a clean container. It tastes stronger after a few hours, once the soy has settled into the root. Serve a small mound beside rice, or tuck it into gimbap where its chew earns its place.

Chef Tips

• •Choose firm, slender burdock roots with tight skin and no soft spots. Very thick roots can be fibrous in the center, and no amount of soy will make woody burdock polite.
• •A mandoline with a julienne blade is a safe modern shortcut if your knife work is not steady yet. The corner you cannot cut is thickness: keep the sticks close to 1/8 inch so the texture comes out chewy, not hard.
• •Go light on the syrup. Ueong-jorim should be glossy and gently sweet, not candy. The root should still taste like burdock.
• •Stored cold in a covered container, this keeps 5 to 6 days. Use clean chopsticks each time, because banchan that keeps all week still deserves clean handling.

Advance Preparation

• •You can cut and soak the burdock up to 4 hours ahead. Keep it submerged in fresh cold water with a small splash of vinegar, then drain well before cooking.
• •Ueong-jorim is better after resting at least 2 hours in the refrigerator. Make it the night before for lunch boxes, gimbap, or a week of small rice-table meals.

Frequently Asked Questions

Nutrition Information

1 serving (about 75g)