Burdoch Kimchi recipe - ingredients, nutrition and when to eat it
This side dish is made by tossing crisp burdock root with a gochugaru seasoning. Its pungent, slightly sweet flavor adds a lively touch to the table.
This side dish is made by tossing crisp burdock root with a gochugaru seasoning. Its pungent, slightly sweet flavor adds a lively touch to the table. It’s great with warm rice for lunch or dinner.
Side dishes · 25 minutes to cook
Tips: After slicing the burdock, soak it in water with a few drops of vinegar to slow discoloration.
Tips: To keep it crisp, blanch it briefly, for about 2 minutes.
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Ingredients (1 serving)
- Burdock Root — 100 g
- Korean Red Pepper Flakes — 1 Tbsp
- Minced Garlic — 0.5 tsp
- Soy Sauce — 1 tsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Sesame Oil — 0.5 tsp
- Whole Sesame Seeds — 0.5 tsp