Ueong-jorim (Korean Braised Burdock Root)
- Korean Food Addict
- Nov 13, 2025
Ueong-jorim (Korean Braised Burdock Root)
Ueong-jorim is a traditional Korean side dish with an exquisite sweet and savory flavor. Crispy burdock root is braised in soy sauce seasoning until glossy, making it perfect as kimbap filling or as a banchan (side dish). Burdock is rich in dietary fiber, beneficial for intestinal health, and contains inulin which helps regulate blood sugar, making it an excellent healthy food.
Nutritional Benefits of Burdock
Burdock is extremely rich in dietary fiber, effective for improving intestinal health and preventing constipation. It particularly contains abundant inulin, a soluble dietary fiber that helps suppress blood sugar spikes and lower cholesterol levels. It's also rich in polyphenols with excellent antioxidant effects, and high in potassium which aids in sodium excretion.
Cooking Tips
The most important point in making delicious ueong-jorim is removing the astringency by soaking in vinegar water. If you skip this step, the characteristic astringent taste of burdock will remain, making it difficult to eat. Burdock should be thinly julienned so the seasoning penetrates well and the texture is good. Add corn syrup at the end to prevent burning and achieve a beautiful gloss, and simmer sufficiently over low heat to deepen the flavor.
Storage and Uses
Ueong-jorim can be refrigerated for 5-7 days, making it convenient to prepare as a side dish in advance. Store in an airtight container after cooling completely. Used as kimbap filling, it adds crunchy texture and sweet flavor for a special kimbap. It's delicious eaten plain with rice and perfect as a lunch box side dish.
Instructions:
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Select Burdock Root
- Choose medium-thickness burdock roots
- Select firm roots with smooth, unblemished skin
- Select Burdock Root
- Choose medium-thickness burdock roots
- Select firm roots with smooth, unblemished skin
- Prepare Burdock
- Prepare 2 burdock roots
- Cut into manageable pieces
- Slice thinly into julienne (matchstick thickness)
- Remove Astringency
- Mix 1 tablespoon vinegar with water to create vinegar solution
- Soak sliced burdock in vinegar water
- Rub gently with hands to remove bitter taste
- This step is essential - without it, the burdock will taste too astringent to enjoy
- Rinse Burdock
- Drain the vinegar water
- Rinse thoroughly with cold water
- Prepare Braising Liquid
- Add 2.5 cups water to pot
- Add 5 tablespoons soy sauce
- Add 3 tablespoons sugar
- Add 1 tablespoon sesame oil
- Mix well
- Boil Burdock
- Add prepared burdock to braising liquid
- Bring to boil over high heat
- Simmer on Medium Heat
- Once boiling, reduce to medium heat
- Continue simmering gently
- Add Syrup and Finish
- When burdock turns golden-brown, add 1 tablespoon corn syrup
- Reduce to low heat to finish braising
- Cook until liquid is almost reduced and burdock is glossy
- Finish
- Turn off heat and transfer to serving dish
- Sprinkle with sesame seeds to finish
Recipe Notes:
- Vinegar treatment is essential - without it, the burdock will taste too astringent to enjoy.
- Don't slice burdock too thick. Thin julienne allows seasoning to penetrate and provides better texture.
- Choose medium-thickness burdock. Too thick becomes tough, too thin breaks easily.
- Simmering slowly in soy sauce creates truly delicious results. Cook sufficiently over low heat.
- Add corn syrup at the end to prevent burning and achieve beautiful gloss.
- Perfect as kimbap filling - adds crunchy texture and sweet flavor.
- Refrigerated, it keeps for 5-7 days, making it excellent as a meal prep side dish.
- Cool completely before storing in airtight container.
Ingredients:
Serving size
Main Ingredients
- 2 burdock roots
- 1 tbsp vinegar (for removing astringency)
Braising Sauce
- 2.5 cups water
- 5 tbsp soy sauce
- 3 tbsp sugar
- 1 tbsp corn syrup
- 1 tbsp sesame oil
- small amount sesame seeds