Beginner
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditional
30 min3420 kcal
Dairy-free🌶️🌶️
Kinpira Gobo (Braised Burdock)
Matchsticks of burdock and carrot stir-fried and glazed in soy and mirin with a sesame-chili edge — a crunchy, keep-well side.
Source
Recipe by Japanese home kitchens · 🏠 Home cook
Japanese home-style / 日本の家庭料理 — Kinpira is named after Sakata Kinpira, the strongman son of the folk hero Kintaro, whose legendary vigour matched the chewy toughness and reputed stamina-giving nature of burdock root. The burdock-and-carrot version, kinpira gobo, is the everyday standard okazu.
Watch it being made · 3 videos
⏱ 20 min🍽 4 servings🔥 110 kcal🇯🇵 Japan🌶️
VeganVegetarianDairy-free
Steps
Scrub the burdock, cut into thin matchsticks, and soak in water a few minutes to soften its bite.
💡 A brief soak tames the burdock's harshness without washing away its earthy flavour.
Cut the carrot into matchsticks the same size so both cook evenly.
Heat the sesame oil with the sliced chili, then stir-fry the drained burdock over high heat until glossy.
Add the carrot and toss until it softens slightly but still snaps.
Pour in the sake, mirin, sugar and soy and stir-fry until the liquid glazes the vegetables and nearly disappears.
Turn off the heat and fold in the sesame seeds. It keeps several days chilled.
💡 Tips
- Cut everything thin and even — kinpira lives on a light, uniform crunch.
- Add the chili to the cold oil so its heat blooms slowly without scorching.
- Leftovers make an excellent bento filler and taste even better the next day.
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