#Shorts Korean Burdock Root Japchae

Japchae literally means mixed vegetables and originally it was served without the vermicelli noodles. The clear and chewy noodles were added only about 100 years ago and since then japchae has become one of the move famous and beloved Korean dishes.

Today, I will use burdock in place of the noodles. Burdock has many health benefits and it is considered to be king of the root vegetables in Korea. It is used in various ways, fresh and dried, in our daily cooking. We even make burdock kimchi and drink burdock tea.

In preparing burdock, it is helpful to soak them in vinegar water to prevent discoloration. Ginger is also a good seasoning partner to burdock as they are in harmony with each other. You can use different kinds of vegetables in addition to the ones I am using here. Fresh green beans, asparagus, broccolini, spinach, and lotus roots are also wonderful.

Make sure to stir fry each of the vegetables separately and season with a pinch of salt and pepper only. It will help to keep the unique taste of each of the vegetables and you can adjust the cooking time accordingly. Once all the vegetables are ready, you can mix them together before the final seasoning. Do not over season as it will become too salty or sweet over time.

Reserve eggs until the last minute. In fact, it is best to mix in the eggs right before serving to preserve its taste and color. And as with other japchae, this will taste good even after a few days in the refrigerator. I usually add some rice and mix them together to make japchae rice. Just heat the pan first and quickly stir fry the leftover. Don’t overcook as you don’t want all the vegetables to lose their crunchiness.

Finally, this is a very good plant based recipe for those of you who are on the road to recovery from a major surgery or illness. I hope that this will help you to regain your strength and energy.

Happy cooking and happier eating!

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[mikyunghong]

Great recipe ! Without noodles and ginger with 우엉채!