Introduction

Ueong (우엉) is the Korean name for burdock root, a long, thin, brown-skinned root vegetable with crisp, off-white flesh. In Korea it is best known as ueong-jorim, a sweet, glossy soy-braised side dish, and as one of the brown strips you see inside a slice of gimbap. Korean markets sell both fresh roots and ready-seasoned burdock packs for gimbap, so it is easy to try at home.

Ueong at a Glance

What it is

• Burdock root, sold fresh or as seasoned, braised strips

Main ingredients

• Burdock root; seasoned packs add soy sauce, sugar or syrup and oil

Taste

• Earthy and slightly sweet with a pleasant crunchy-chewy texture; braised versions are sweet-salty

Main uses

• Ueong-jorim banchan, gimbap filling, lunchboxes, burdock tea, stir-fries

What is Ueong Made Of?

Ueong is simply the root of the burdock plant. It is high in fiber and starts to brown as soon as it is cut, so cooks soak it in water with a little vinegar. In Korean markets you will see:

• Fresh burdock root: long, slender roots, often still dusted with soil.
• Pre-cut burdock: peeled and julienned, packed in water.
• Gimbap ueong (seasoned burdock): long braised strips sold alone or in gimbap kits with pickled radish.
• Dried burdock tea (ueong-cha): roasted slices for a nutty herbal tea.

What Does Ueong Taste Like?

Raw burdock tastes earthy, a little like artichoke or salsify, with a mild sweetness. Braised in soy sauce, sugar and syrup, it becomes glossy, sweet-salty and pleasantly chewy, similar in flavor to the sauce on jangjorim. In gimbap it adds a savory-sweet note and a bit of crunch next to the tangy pickled radish.

Popular Korean Dishes That Use Ueong

Ueong-jorim

Julienned burdock braised in sweet soy sauce, a favorite lunchbox banchan.

Gimbap

Long seasoned burdock strips are a classic gimbap filling.

Ueong Twigim

Thin burdock strips battered and fried until crisp.

Ueong-cha

A roasted burdock root tea with a nutty, earthy flavor.

Easy Ueong-jorim Recipe (Serves 4 as a side)

Ingredients

• 10 oz (280 g) fresh burdock root (about 2 roots)
• 1 tbsp vinegar (for soaking)
• 1 tbsp cooking oil
• 1 tsp toasted sesame seeds, 1 tsp sesame oil

Braising Sauce

• 3 tbsp soy sauce
• 1 1/2 tbsp sugar
• 1 tbsp cooking wine (optional)
• 3/4 cup water
• 1 1/2 tbsp rice syrup, corn syrup or mulyeot (added at the end)

Instructions

1. Scrape off the thin brown skin with the back of a knife or a peeler. Cut the root into thin matchsticks about 2–3 inches long.
2. Soak the strips in cold water mixed with the vinegar for 10 minutes to prevent browning, then drain.
3. Optional: blanch for 2 minutes in boiling water to soften and remove some bitterness; drain.
4. Heat the oil in a pan over medium heat and stir-fry the burdock for 3–4 minutes.
5. Add the soy sauce, sugar, cooking wine and water. Simmer, stirring occasionally, for 12–15 minutes until most of the liquid has evaporated.
6. Add the syrup and stir over medium heat for 1–2 minutes until glossy and sticky.
7. Turn off the heat and finish with sesame oil and sesame seeds. Cool before storing.

Tip: Adding the syrup at the end keeps the burdock shiny. If you add it at the start, it can turn hard and overly chewy. See our mulyeot guide for more.

Where to Buy Ueong

United States

As an Amazon Associate, I earn from qualifying purchases.

Amazon
Search seasoned burdock for gimbap on Amazon
Search burdock root on Amazon

H-Mart
Search burdock on H-Mart

Canada

Search burdock root on Amazon.ca

Europe

Search burdock root on Amazon.co.uk

How to Store Ueong

Wrap fresh burdock root in damp paper towels and plastic and refrigerate for up to 1–2 weeks; cut it only when you are ready to cook. Ueong-jorim keeps about 1 week in an airtight container in the fridge. Opened packs of seasoned gimbap burdock should be refrigerated and used within a few days.

Ueong FAQ

Do you need to peel burdock root?

Just scrape off the thin outer skin. Much of the flavor is close to the surface, so heavy peeling is not necessary.

Why does burdock turn brown?

It oxidizes quickly once cut. Soaking in vinegar water keeps it lighter in color.

Is the brown strip in gimbap burdock?

Usually, yes. Gimbap often includes soy-braised burdock alongside yellow pickled radish, spinach and egg.

What is burdock called in Japanese?

Gobo. Japanese kinpira gobo is a similar soy-braised dish.

Conclusion

Ueong is a humble root that becomes a sweet, savory, addictive banchan with just soy sauce and sugar. Make a batch of ueong-jorim for the week, or tuck the strips into homemade gimbap. For another sweet-soy side dish, try gamja jorim with jocheong.