When we received burdock root with our shipment of veggies, I'll admit...I was a little intimidated! A slender, hearty root that can grow up to two feet, this root can be a little scary to work with! The first task is figuring out "how the heck do I clean this thing off?" And the next task is "what the heck do I do with this thing?"
Although most of the plant is used medicinally, the root is delicious for eating and has been for many, many years. This article in Serious Eats talks about a few of the traditional Japanese recipes with this root. However, I was inspired by a Korean recipe for Braised Burdock Root, Ueong Jorim. This recipe combines a few simple ingredients to create something truly delicious and savory. The portions will be small depending on the size of your root, but the heartiness of it makes up for the small portion size!
Ingredients (Makes 2 Small Portions)
1 burdock root, about 8 inches
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp corn syrup
Dash of crushed red pepper flakes (optional)
Dash of sesame seeds
Instructions
Prep Your Ingredients: Thoroughly wash the burdock root and wipe dry with a paper towel. Use the paper towel to scrub off excess dirt and grit. Using a knife, gently peel away the tough outer layer of the root in a whittling motion (as if you're sharpening a pencil). Be careful not to peel away too much, the outer skin has a lot of flavor! Slice the peeled burdock root into 1/4" thick slices on an angle, then slice them lengthwise into matchsticks.
Sauté the Burdock Root: Heat sesame oil in a small skillet over medium high heat. Add the burdock root and sauté, stirring occasionally, for about 4 minutes until just beginning to become tender.
Make the Sauce: Add the soy sauce, corn syrup, crushed red pepper (if using), and three tablespoons of water and stir to combine and coat the burdock root. Cook for an additional 7 minutes or until tender.
Plate it Up: Divide the cooked burdock root into two small bowls and top with a few sesame seeds. Serve warm or at room temperature. Enjoy!