This is the most common way to prepare ueong (우엉, burdock root) in Korea. Most recipes call for a lot more sweeteners and these days, some recipes can even taste like candy. This recipe, however, is gentler and helps bring out ueong’s natural earthiness.
You can read more about ueong in our post here.
500g raw burdock root (peeled, if desired)
60ml ganjang – soy sauce (yangjo or jin ganjang – read more about soy sauce varieties here)
2 cups water
3 tbsp rice wine
2 tbsp jocheong (rice syrup)
2 tbsp sugar
1 tsp roasted crushed sesame
1 drop sesame oil
1. Cut your cleaned and/or peeled burdock root in half lengthwise, then slice diagonally to 1 to 2mm thickness*
2. While you are cutting, to prevent discoloration, you can add your sliced pieces into water with a dash of vinegar. Once you are done cutting them, drain and use it for cooking.
3. Put your burdock slices into a wok with ganjang (soy sauce), water and sugar. Bring to a boil.
4. Once it starts to boil, lower the heat to medium and let it simmer until most of the moisture is dissolved. You should have about 2 to 3 spoonfuls of liquid remaining.
5. Add the jocheong, crushed sesame, and sesame oil and mix thoroughly on high heat. Once the liquid is dissolved completely, it’s ready to serve.
This banchan can be served hot or cold. Keep in the fridge for about a week.
*If you julienne your ueong, you can use the resulting ueong jorim in gimbap.