Ueong Jorim (Braised Burdock Root)

Thoroughly wash and peel the Burdock root. Slice the Burdock root into thin, diagonal pieces or julienne strips, about 5-7 cm long.

Place the sliced Burdock root in a bowl of cold water for 10 minutes to remove any bitterness and prevent browning.

Drain the Burdock root. Bring a pot of water to a boil, add the Burdock root, and parboil for 5 minutes until slightly tender. Drain well and set aside.