If you enjoy something herbal and a little sweet, you will love braised burdock root. When you first see this root, you’ll probably be a little surprised: It looks like a long gray branch, not something you would eat. When it’s fully grown, it can be more than two feet long. Look for it in Asian grocery stores, where they sell whole roots as well as packages of smaller pieces. You can serve this as a side dish or use it as a filling for Seaweed Rice Rolls (gimbap). Koreans make this mitbanchan in quantity so it’s ready to add variety to any meal.

Serves 4

INGREDIENTS

• 1 pound burdock root (ueong-ppuri)
• 1 teaspoon distilled white or apple cider vinegar
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 3 tablespoons soy sauce
• 1 tablespoon light brown sugar
• 1 cup water
• ⅓ cup brown rice syrup (ssal-yeot)
• 1 teaspoon toasted sesame oil
• 1 teaspoon toasted sesame seeds

INSTRUCTIONS

1. Peel the burdock root with a vegetable peeler or a sharp spoon. Cut the roots into 2½-inch pieces, then cut into matchsticks.
2. Bring 5 cups water to a boil in a medium saucepan over high heat. Add the root and vinegar, cover, and boil for 10 minutes. Drain and rinse the root under cold running water until the water runs clear. Drain and let cool.
3. Heat a medium heavy pot over medium-high heat. Add the vegetable oil, then add the root and stir-fry until slightly softened, 5 minutes. Add the garlic, soy sauce, brown sugar, and the 1 cup water, turn the heat down to low, cover, and simmer for 30 minutes.
4. Uncover the pot and stir well. Turn the heat up to medium, add the rice syrup, and cook, stirring occasionally, until the sauce is thickened and the root is dark brown and shiny, 10 to 12 minutes.
5. Remove from the heat and stir in the sesame oil. Transfer to a serving plate, sprinkle with the sesame seeds, and serve. Store leftovers in an airtight container in the refrigerator for up to 1 week; serve cold.