Ueong Jorim (Braised Burdock Root)

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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’s sweet, 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.

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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!

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Ueong Jorim (Braised Burdock Root)

5 from 2 votes
Servings: 4
Print Recipe


  • 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


  • Rinse the root. Cut into 2 long pieces. Scrape off the skin with a knife or the back of a knife.
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  • Cut each piece diagonally into thin slices. Gather a few thin slices at a time, and cut into match sticks.
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  • 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.
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  • 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.
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