October 21, 2015
Fall is a great time for you to start consuming more root vegetables. Burdock root (u eong, ) i s extremely popular in Korea along with other Parts of asia. It’s filled with nutrients and loaded with fiber. I really like the main’s sweet, earthy flavor and crisp, soft texture! Ueong jorim ( ) is a straightforward dish to create by gently braising inside a sweet, soy sauce.
Lightly remove your skin having a knife or the rear of a knife. Because the root is fairly " floating " fibrous, I love to work into match sticks. Once it’s cut, the main will turn brown rapidly. You are able to soak it in vinegar water to avoid discoloring, but it’s not really essential for this dish as it will likely be braised inside a dark sauce anyway. You'll lose some flavor should you absorb water.
Ueong jorim is just scrumptious like a side dish for just about any Korean meal. It’s also great like a gimbap filling.
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Ueong Jorim (Braised Burdock Root)
An easy Korean side dish created using burdock root
- 1 burdock root (about 1/2 pound)
- 1 tablespoon sesame oil (or perilla seed oil - deulgireum, )
- 1-1/two tablespoons soy sauce
- two tablespoons grain syrup (jocheong, ) or corn syrup (mulyeot, )
- 1/4 teaspoon sesame seeds
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