Ueongjapchae || Stir-fried Glass Noodles and Vegetables with Burdock Root

Ueongjapchae is a Korean stir-fried dish featuring burdock root (ueong) as the main ingredient. It’s a healthier alternative to the traditional japchae, which is made with sweet potato noodles.

Key Ingredients:

Burdock Root: A root vegetable that is high in fiber and antioxidants.
Vegetables: Carrots, onions, and mushrooms are commonly used.
Seasonings: Soy sauce, gochugaru (Korean chili powder), garlic, ginger, and sesame oil.
Oil: Sesame oil is typically used for its distinct flavor.

How to Make Ueongjapchae:

Prepare the Burdock Root: Peel and slice the burdock root into thin strips. Soak the strips in water to remove any bitterness.
Cook the Vegetables: Stir-fry the vegetables in sesame oil until they are tender-crisp.
Add the Burdock Root: Add the prepared burdock root to the pan and stir-fry until it is cooked through.
Season and Serve: Season the dish with soy sauce, gochugaru, garlic, and ginger. Serve hot.

Tips for the Best Ueongjapchae:

Choose Fresh Burdock Root: Fresh burdock root will have a better flavor and texture.
Soak the Burdock Root Thoroughly: Soaking the burdock root in water helps to remove any bitterness.
Don’t Overcook the Vegetables: Overcooking can make the vegetables mushy.
Serve Immediately: Serve the dish hot to enjoy the best flavor and texture.

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