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Modu Recipe

Kim Jin-soon's Braised Burdock Root

A banchan shop-style braised burdock root that removes bitterness by stir-frying in oil and then simmering in a soy sauce seasoning until chewy.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Stir-frying the burdock in oil instead of soaking in salt water removes bitterness without losing umami.
  • After cooking, store with the liquid in a container to keep it moist for a long time.
  • If it dries out during storage, do not add water; instead, lightly stir-fry in a dry pan to restore chewiness.

Recommended for

  • Those who want to make a chewy, savory side dish that can be stored for a long time.
  • Those curious about the secret to the glossy, salty-sweet braised burdock root typical of banchan shops.

Shop ingredients on Coupang(Ad)

Burdock rootOlive oilJin-ganjang (Korean all-purpose soy sauce)Starch syrupCooking wineBeef dashidaSesame oilToasted sesame seeds

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