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.
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Ueong Jorim (Braised Burdock Root)
- 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