Kim Dae-seok's Burdock Root Pickle
A crisp and refreshing pickle that quickly removes bitterness using salt and sugar, enhanced with lemon juice and onion syrup for a sophisticated flavor and satisfying crunch.
Ingredients needed 4 servings
Recipe
Cooking tips
- Avoid pre-sliced burdock root from supermarkets, as it tends to be waterlogged and loses its crispness—always use whole roots and cut them yourself.
- Rubbing the burdock root vigorously with salt using osmotic pressure can remove 60–70% of its bitterness in a short time.
- Rinsing the pickled burdock root multiple times will wash away its distinctive, pleasant aroma—rinse only once, lightly.
- Adding lemon juice and onion syrup enhances shelf life without boiling and gives the pickle a refined, high-end restaurant-quality aroma.
Recommended for
- Those looking for a refreshing, crunchy pickle to serve alongside meat dishes or rich holiday foods.
- Home cooks who want to follow the recipe step-by-step and recreate it at home.
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