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Ueong jorim
Braised burdock root
Ueong jorim (우엉조림): burdock root braised in sweet soy until glossy and chewy
Thin sticks of burdock root braised in soy and sugar until they are dark, glossy and chewy are one of the banchan Korean mothers make in a big batch on a weekend; they keep for a week and go into the lunch boxes of schoolchildren in Seoul and into gimbap rolls. The flavour is earthy, sweet and savoury, with a little stickiness from rice syrup. A portion is about 95 kcal. The common mistake is adding the sweetener too early, which makes the burdock hard; braise in the soy first, and add the syrup at the end for the shine. Chef's tip: soak the cut burdock in water with a splash of vinegar for 10 minutes; it stops it turning grey and takes away the bitter edge.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 10 ½ oz burdock root (ueong)scrubbed, cut into thin matchsticks
- 1 tbsp rice vinegarfor soaking
- 1 tbsp sunflower oil
- 3 tbsp soy sauce
- 1 tbsp sugar
- 1 ¼ cups water
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seeds
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Method
0/5 doneStep 1: Soak 10 ½ oz burdock root (ueong) in cold water with 1 tbsp rice vinegar for 10 minutes. Drain, then blanch in boiling water for 3 minutes and drain again.
13 minStep 2: Heat 1 tbsp sunflower oil in a pan over a medium heat and stir-fry the burdock for 3 minutes, until it smells nutty.
3 minStep 4: Add 2 tbsp rice syrup (jocheong) or corn syrup and stir over a medium heat for 2–3 minutes, until the sauce is thick and every stick is glossy.
3 minStep 5: Take off the heat, stir in 1 tsp toasted sesame oil and sprinkle with 1 tsp toasted sesame seeds. Cool and keep in the fridge for up to a week.
Nutrition per serving
- Calories
- 95 kcal
- Protein
- 2 g
- Carbs
- 16 g
- Fat
- 3 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ueong jorim take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of rice vinegar?
- Cider vinegar with a pinch of sugar, same amount.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
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