Braised Burdock Root Recipe: How to Make It Chewy - I Succeeded Using Monk Seonjae's Secret Method

Can burdock root be this chewy? Monk Seonjae's recipe really has a different texture.

You've probably soaked things in vinegar water to prevent browning, right?

I also had a bad experience in the past where I tried doing it the standard way and the unique scent completely disappeared.

However, this time, I stir-fried it in perilla oil without soaking it in water, and the astringent taste disappeared, leaving only a nutty flavor, making it light and delicious.

I will show you the process of making braised burdock root with a chewy texture right now.

1. Preparing Burdock Root (The peel is key!)

Wash the burdock root thoroughly and scrape off the skin with the back of a knife. Since the skin contains a lot of saponin, the key is not to peel it completely white. Then, slice it into thin strips.

[Check] Do not use vinegar water to prevent browning! All the nutrients and flavor will be lost.

2. Pre-fry in perilla oil

Pour a generous amount of perilla oil into a pan and add the shredded burdock root. Stir-fry thoroughly until the burdock root becomes slightly translucent and turns golden brown.

[Tip] During this process, the astringent taste of the burdock disappears, and the nutty flavor of perilla oil coats it.

3. Bating (Simmering)

Please add the water, Korean soy sauce (soup soy sauce), and rice syrup (corn syrup) all at once. It is said that adding the syrup from the beginning and boiling it allows the moisture inside the burdock root to be drawn out through osmosis, making it chewy.

[Check] Start with high heat and wait until the broth thickens.

4. Gloss complete

When most of the moisture has evaporated and only oil and sugar remain, and the burdock roots stick together and glisten, turn off the heat.

[Tip] If you turn up the heat and boil it down quickly at the end, the coating power will be better.

5. Finish with whole sesame seeds.

I just tried putting the freshly simmered braised burdock root on top of warm rice... Wow, it was really to my taste.

The subtle sweetness meets the deep flavor of soy sauce, creating a luxurious taste that is not artificial.

I tried it myself, and skipping the vinegar water step was a stroke of genius. The burdock root flavor is still intact, so I feel healthier with every chew.

🛡️ Tips to Prevent Mistakes

Skip the vinegar water: Don't worry about browning as it will disappear when you fry, so fry immediately.

Rice syrup timing: If you want a chewy texture, be sure to add it from the beginning when boiling the braising sauce.

Heat control: If moisture remains at the end, it will be soggy instead of chewy, so please boldly blow it away.

If you follow Venerable Seonjae's recipe exactly, you too will be called a 'Braised Burdock Root Master.' If the burdock root feels too tough while you're cooking, try lowering the heat a little! Please leave a comment if you have any questions. 🙂