Braised Burdock Root, Wooung Jorim (Wooeong Jorim)
우엉조림

Your rating: None Average: 3 (10 votes)
Print this recipe
Spicyness: 
0
No votes yet
healthy
nut free
vegetarian
vegan
pescetarian
prep time: 
15 min
inactive time: 
10 min
cooking time: 
20 min
total time: 
45 min

This is a nice side dish with a good balance of salty and sweet. It goes well with steamed rice and other vegetable side dishes. This is a perfect opportunity to try an exotic and healthy root vegetable rarely seen on a North American table. Burdock root is also known as a blood clarifying agent in ancient Chinese medicine.

Buy Korean ingredients online here.

This is a nice side dish with a good balance of salty and sweet. It goes well with steamed rice and other vegetable side dishes. This is a perfect opportunity to try an exotic and healthy root vegetable rarely seen on a North American table. Burdock root is also known as a blood clarifying agent in ancient Chinese medicine.

Buy Korean ingredients online here.

INGREDIENTS

shop these ingredients online »
Change serving size to: 1 2 3 4 5 6 7 8 9 10 11 12
Change to: Metric US

for soaking burdock root

200 gBurdock Root (Woo Ung) 우엉
240 mlWater 물
15 mlVinegar 식초

for blanching

720 mlWater 물

for seasoning

360 mlWater 물
180 mlSoy Sauce (regular) 왜간장
75 mlSugar 설탕
15 mlMul Yeot / Malt (Maltose) Syrup 물엿 (optional)
15 mlSesame Seeds 깨 (optional)
  
tips: 

Optional Ingredients and Substitutions
Mulyeot is optional. Add more sugar instead.
Sesame seeds are great in this dish but you can get away without them.

More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.

instructions
photos
summary
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Peel & Cut

Peel, wash and shred one burdock root (about 200g). Mix 1 cup of water with 1 tablespoon of vinegar. Soak shredded burdock roots in the vinegar water for 10 minutes. Then, drain water with a strainer.
image: JWUJAA01.JPG
1

Peel & wash

Shred

Mix

  • 1 cup water
  • 1 tbs vinegar

Soak burdock roots image: clock.png 10 min

2. Blanch

Blanch shredded burdock in boiling water on high heat for 3 min. Drain all the water out through a strainer.
image: JWUJAA02.JPG
2

Blanch in boiling water

High Heat image: highheat.png image: clock.png 3 min

Drain water

3. Braise

Add 1½ cup of water, ¾ cup of soy sauce and 5 tablespoons of sugar in a pot and mix well. Add blanched burdock and braise on medium heat with a lid for 10 min.
image: JWUJAA03.JPG
3

Braise with lid

  • blanched burdock
  • 1½ cup water
  • ¾ cup soy sauce
  • 5 tbs sugar

Med Heat image: medheat.png image: clock.png 10 min

4. Finish up

When the sauce boils down, add 1 tablespoon of malt syrup and mix well. Braise for 5 more minutes. Sprinkle sesame seeds. Serve in a side dish bowl. Enjoy!
image: JWUJAA04.JPG
4

Add

  • 1 tbs malt syrup

Mix well

Braise

Med Heat image: medheat.png image: clock.png 5 min

Sprinkle sesame seeds

Serve

Enjoy!