As
the old Korean saying goes, “The coarser the
foods you eat, the longer you live.” The most typical coarse foods are root vegetables,
which probably are most overlooked and underappreciated foods in Western
cuisine. In Korean cuisine, however,
root vegetables have been staples on table as about 70 % of the Korean peninsula is
covered by low and tall mountains where mushrooms, wild root plants, and wild ferns
have naturally grown for ages. Korean
people have collected and used them in dishes since you don’t know when until
now. The ancient Koreans left records to
show these natural foods are as valuable and beneficial as other expensive
medicines (i.e. herbal medicines back then). Root vegetables are full of healthy nutrients as they are grown under the soil hence the nutrients, especially the
stabilizing energy of the earth, are provided directly to the roots; they are rich
in minerals and enzymes, have a stimulating, strengthening effect on body
cells, and help purify the blood.
Ueong (우엉, “Korean burdock”) is one of
the most cherished healthy root foods among Korean people, along with Insam (인삼, “ginseng”),
Deodeok (더덕,
“Codonopsis lanceolata”), Chik (칡, “arrowroot”), Doraji (도라지, “Korean
bellflower root”), and Yeongeun (연근, “lotus root”). (The root of) Ueong is also called Arctium
lappa or greater burdock. The plant provides the most dietary fiber of the above-mentioned
root vegetables. According
to The Medical Details of Herbal Plants (본초강목, Bonchogangmok), Chinese books (52 volumes) on traditional herb medicine, the plant (i) helps detoxify the heart,
liver, spleen, lungs and kidneys, (ii) improves weakness in the limbs
(especially in the hands and feet), and (iii) has a curative effect for
treating cerebral palsy, diabetes, anemia, beriberi, abscess over head, phlegm in throat, and lower
intestinal pain.
1. Braised Korean Burdock Roots (Ueong Jorim, 우엉조림)
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A plate of crunchy, healthy Ueong Jorim, "Braised Burdock Roots" |
I always purchase at least two packs of Ueong whenever I make a trip to a Korean grocery store which is
more than 40-minute drive away (on highway).
Each pack usually contains three roots of Ueong. Immediately after
coming home from the grocery store, I make Ueong
Jorim (우엉조림), “braised burdock roots,”
to get the most health benefits while they are still fresh. (FYI, six Ueong
roots yield two plastic zip-lock sandwich bags chock full of Ueong Jorim.)
When the dish completely cools, I transfer half of the dish into a glass container to keep it in the fridge for immediate use and the rest into a plastic zip-lock sandwich bag to store it in the freezer for later use. When I want to use the frozen Ueong Jorim, for example, for breakfast, I put the dish (still in the plastic bag) in the fridge before bed the previous night. It will thaw overnight in the fridge and be ready to eat the next morning. When it’s completely thawed, I transfer into a glass container to keep it in the fridge.
Ueong
Jorim, “braised
burdock roots,” can be a great side dish served with a bowl of cooked rice, but
you can also use it as the basis for many other Korean dishes such as Ueong Gimbap
(우엉김밥, “Kimbap with Korean Burdock”), Ueong Japchae (우엉잡채, “Seasoned Noodles with Korean Burdock and Vegetables”), or Ueong Boggeumbap (우엉볶음밥, “Stir-fried Rice with Korean Burdock and Vegetables”) to name
a few.
INGREDIENTS: ● 2 roots of Ueong, Korean burdock*
● 6 TBSP soy sauce
● 4 TBSP Jocheong or Ssalyeot, Korean
rice syrup*
→Substitute: 4 TBSP honey or Oligo syrup*
● 5 TBSP water
● 5 TBSP water
● grape seed oil
*You
can find the ingredients in your local Korean markets.
Jocheong
or Ssalyeot is fermented Korean rice
syrup which is made
from steamed rice and frequently used in Korean dishes
instead of
sugar. (Beware Mulyeot is corn syrup.) As Korean rice syrup does
not affect your
blood sugar levels, it can be a healthier substitute for
sugar or corn syrup.
1. Take a medium bowl and fill it with 2 cups of
water. Add 1 TBSP vinegar.
2. Wash thoroughly the burdock roots and cut each
into 4 sticks lengthwise. With a paring knife, peel
off each burdock stick and place it in the bowl to prevent browning.
3. Cut each burdock stick into two to three lengthwise;
cut each short stick into very thin slices, then cut slices into thin shreds. (My family prefers wider strips as they are
much crunchier. Slice them into thinner shreds in the Japchae dish though as thinner ones look better.)
4. Soak strips in the above
vinegared water for 10 minutes to remove the astringency and to prevent
browning. Drain well.
5. Place a large frying pan over medium heat and
pour enough grape seed oil to generously coat the pan. Add and fry the burdock strips for about five
minutes, stirring frequently. Add in 6
TBSP soy sauce and 5 TBSP water and stir.
(You can adjust the amount to achieve the desired saltiness.) Cook for
about 10 minutes, stirring occasionally until the moisture almost disappears.
6. Add in 4 TBSP rice syrup and combine well. (You can adjust the amount to achieve the
desired sweetness.) Remove from heat and
let cool. Serve with rice and other side
dishes.
That looks good. I go to the korean market at least 1x a week. Mostly to buy meat so we can have sam gap sal. I'll look for ueong next time and try! Thanks.. now I'm going to go back and look at your other recipes.
ReplyDeleteMost of time, you'll find almost-vegetarian recipes here 'cause these are based on what my family usually eats. :)
ReplyDeleteHello! Do you know a place in Philippines where they sell tong ueong? I finished the ueong tea I made in South Korea and I can't go back home soon. Onlu uoeng I saw are already cut and flavored for gimbap. Thank you.
ReplyDelete