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Okjubu

Okjubu's Braised Burdock Root

Name: Okjubu's Braised Burdock Root
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 burdock root; 2 tbsp soy sauce; 2 tbsp oyster sauce; 2 tbsp starch syrup; 1 tbsp sugar

A super-simple side dish that lasts a week, braised in a savory-sweet base of soy sauce and oyster sauce.

20 min Difficulty Easy side dish

Main ingredients

burdock root soy sauce oyster sauce starch syrup

Ingredients needed 4 servings

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burdock root soy sauce oyster sauce starch syrup

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Kim Dae-seok's Burdock Stew

A crisp, sweet, and savory burdock stew with enhanced aroma from ginger and glossy, chewy texture amplified by jujube syrup.

20 minEasyside dish

Burdock root

Side dishLunchbox side dishHome-style meal

Okjubu's Burdock Stew

A crisp, savory-sweet stewed burdock that makes a perfect side dish or filling for kimbap—truly a rice thief.

25 minEasyside dish

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everyday side dishbraised dishrice-friendly

1 burdock root

2 tbsp soy sauce

2 tbsp oyster sauce

2 tbsp starch syrup

1 tbsp sugar

Recipe

Wash the burdock root under running water and lightly scrape off the outer skin with the back of a knife.
Thinly slice the peeled burdock root diagonally.
Soak the diagonally sliced burdock root in cold water and gently rub with your fingertips to rinse.
Drain the rinsed burdock root in a colander.
In a braising pan, combine 2 tbsp soy sauce, 2 tbsp oyster sauce, 2 tbsp starch syrup, and 1 tbsp sugar. Mix well until the sugar gradually dissolves.
Without turning on the heat, add the burdock root to the seasoning sauce and toss to coat evenly.
Now turn on the heat and braise until the sauce reduces and thickens slightly, then serve.

Peel the burdock root, slice thinly on the diagonal, and gently rub and rinse in water.
In a pan, combine soy sauce, oyster sauce, starch syrup, and sugar and mix well.
Before turning on the heat, add the burdock root to the seasoning and toss. Then turn on the heat and braise until the sauce reduces.

Cooking tips

Mixing the seasoning sauce and burdock root before turning on the heat prevents the sauce from burning and helps the flavors absorb evenly.
Slicing the burdock root as thinly as possible allows it to absorb the seasoning easily and gives a crunchy yet tender texture.

Recommended for

Those looking for a fail-proof, sweet and savory side dish to serve with daily meals.
Those who want to make braised burdock root quickly and easily without the fuss of blanching.

This Man's Cook Beef and Burdock Stew

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Lee Hye-jung's Braised Chicken Thigh and Burdock Root

A side dish and rice bowl topping made by quickly braising golden-browned chicken thighs and burdock root in a sweet-salty sauce until the liquid is almost gone.

20 minEasyMeat & mains

chicken thighburdock rootgarlicgingersoy sauce

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Yoon Yi-ryeon's Burdock Root Muchim

A burdock kimchi-style muchim made by thinly julienning raw burdock root and tossing it in a spicy-sweet sauce without braising, resulting in a crisp texture.

15 minEasyside dish

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