• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Korean Bapsang logo

  • Start Here
  • Recipes
    • Appetizer/Snack
    • Main Dish
      • Meat
      • Noodles and Rice
      • Seafood
    • Side Dish
    • Slow Cooker
    • Soup
    • Stew
    • Desserts/Sweets
    • Korean-Chinese
    • Vegetables
    • Vegetarian dish
    • Traditional holiday food
      • Chuseok (Korean thanksgiving)
    • Special Event
    • Korean BBQ
  • Pantry
  • About
    • Privacy Policy
    • Featured On
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Start Here
  • Recipes
  • Pantry
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    Ueong Jorim (Braised Burdock Root)

    Published 10/21/2015. Updated 07/19/2018

    Jump to Recipe

    DSC 0997 e1445481366126 - Ueong Jorim (Braised Burdock Root)

    Autumn is a good time to start eating more root vegetables. Burdock root (ueong, 우엉) is very popular in Korea and other Asian countries. It’s full of nutrients and an excellent source of fiber. I love the root’ssweet, earthy flavor and crisp, chewy texture! Ueong jorim (우엉 조림) is a simple dish to make by lightly braising in a sweet, soy sauce.

    Gently scrape off the skin with a knife or the back of a knife. Since the root is pretty fibrous, I like to cut it into match sticks. Once it’s cut, the root will turn brown quickly. You can soak it in vinegar water to prevent discoloring, but it’s really not necessary for this dish as it will be braised in a dark sauce anyway. You will lose some flavor if you soak in water.

    Ueong jorim is simply delicious as a side dish for any Korean meal. It’s also great as a gimbap filling.

    DSC 1029 e1445481680639 - Ueong Jorim (Braised Burdock Root)

    The tableware (except the glassware) shown in the final photos of this post are sponsored by Huue Craft, an online store dedicated to the finest Korean pottery tableware. They ship worldwide to over 25 countries. Visit Huue Craft online store for the beautiful tableware created by five of the renowned potters in Korea!

    DSC 0997 150x150 1 - Ueong Jorim (Braised Burdock Root)

    Ueong Jorim (Braised Burdock Root)

    5 from 3 votes
    Servings: 4
    Print Recipe

    Ingredients

    • 1 burdock root about 1/2 pound
    • 1 tablespoon sesame oil or perilla seed oil - deulgireum, 들기름
    • 1-1/2 tablespoons soy sauce
    • 2 tablespoons rice syrup jocheong, 조청 or corn syrup (mulyeot, 물엿)
    • 1/4 teaspoon sesame seeds

    Instructions

    • Rinse the root. Cut into 2 long pieces. Scrape off the skin with a knife or the back of a knife.
      DSC 0962 e1445482552802 - Ueong Jorim (Braised Burdock Root)
    • Cut each piece diagonally into thin slices. Gather a few thin slices at a time, and cut into match sticks.
      DSC 0965 e1445482715280 - Ueong Jorim (Braised Burdock Root)
    • Heat a pan. Add the burdock root and a tablespoon of sesame oil or perilla seed oil. Stir-fry until translucent, 3 to 4 minutes.
      DSC 09791 e1445482983307 - Ueong Jorim (Braised Burdock Root)
    • Add 4 tablespoons water, the soy sauce, and rice syrup. Simmer over medium low heat until most of the liquid has evaporated, about 7 to 8 minutes. Sprinkle with the sesame seeds.
      DSC 0956 e1445483055850 - Ueong Jorim (Braised Burdock Root)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    You may also like:

    • DSC 0058 e1533001827737 150x150 - Ueong Jorim (Braised Burdock Root)Cucumber Kimchi (Oi Kimchi)
    • DSC 1901 2 150x150 - Ueong Jorim (Braised Burdock Root)Yeongeun jorim (Sweet Soy Braised Lotus Roots)
    • DSC3789 01 2 150x150 - Ueong Jorim (Braised Burdock Root)Bibimbap
    • 15 Vegetable Side Dishes 150x150 - Ueong Jorim (Braised Burdock Root)15 Vegetable Side Dishes (Banchan)
    « Tofu Bibimbap (Vegan Bibimbap)
    Vegan kimbap »
    418 shares
    • Share
    • Tweet
    • Email

    Primary Sidebar

    Welcome to Korean Bapsang

    Korean Bapsang Author
    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

    Never Miss a Recipe

    Popular Recipes

    • a large bowl of red spicy Korean stir-fried rice cakes with serving plates and chopsticks
    • 2 quarter-heads of napa cabbage kimchi in a large ceramic bowl
    • Stir-fried glass noodles with beef and vegetables in a square bowl
    • DSC 06281 e1422146518897 500x500 - Ueong Jorim (Braised Burdock Root)
    • Korean noodles in a black bean sauce topped with cucumber matchsticks and served in a white bowl
    • A 6-photo collage of 15 Korean vegetable side dishes
    • Korean fried chicken nuggets in a sweet and savory sauce
    • kimchi stew with tofu in an earthen pot with the lid laid on the side of the pot

    Popular Categories

    Noodles and rice category banner

    Korean BBQ category banner

    Stews category banner

    As Featured On:

       

    Footer

    Korean Bapsang New Logo

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright © 2023 · All rights reserved · Korean Bapsang