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    Home » Recipes

    Ueong Jorim (Braised Burdock Root)

    Published 10/21/2015. Updated 05/26/2024

    Jump to Recipe

    Ueong jorim is a simple side dish that’s made by lightly braising burdock roots in a sweet soy sauce. It’s great in kimbap

    DSC 1029 e1445481680639 - Ueong Jorim (Braised Burdock Root)

    Autumn is a good time for 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! 

    To prepare burdock roots, 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 matchsticks. Once it’s cut, the root will turn brown quickly. You can soak it in vinegar water to prevent discoloring, but it’s really unnecessary 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 0997 e1445481366126 - Ueong Jorim (Braised Burdock Root)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

     

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

    Ueong Jorim (Braised Burdock Root)

    4.75 from 4 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!

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    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...

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