Home Cooking: Ueong (burdock root) jorim

Home Cooking: Ueong (burdock root) jorim

Autumn is a good time to start eating more root vegetables. Ueong (burdock root) is very popular in Korea and other Asian countries. It’s full of nutrients and an excellent source of fiber. The root has a sweet, earthy flavor and crisp, chewy texture. Ueong jorim 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.


1 burdock root (about 220 grams)

1 tablespoon sesame oil (or perilla seed oil)

1-1/2 tablespoons soy sauce

2 tablespoons rice syrup (jocheong) or corn syrup (mulyeot)

1/4 teaspoon sesame seeds

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

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.

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.

For more recipes visit www.koreanbapsang.com.



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