Photo: Korea Ministry of Food and Drug Safety
South KoreaBurdock Root with Perilla Seeds (Ureong Deulkkae Muchim)
우엉들깨무침
Side dish
Side dishesCourse
22kcal · per serving
Not spicySpice
🌱 Vegan
Recipe
Burdock Root with Perilla Seeds (Ureong Deulkkae Muchim)
Not spicyVeganContains: gluten, soy
Ingredients Tap an ingredient to check it off
Servings1
- Essential ingredient: burdock root필수재료 : 우엉(25g)25 g
- green onion파(2g)2 g
- water물(300g)300 g
- Seasoning: perilla seed powder양념 : 들깻가루(2g)2 g
- minced garlic다진마늘(2g)2 g
- perilla oil들기름(1g)1 g
- soy sauce간장(3g)3 g
Nutrition per serving
22kcal
2.4gCarbs
0.8gProtein
1.1gFat
94.2mgSodium
Steps
Translated from the Korean original. Amounts are as in the original recipe.
- Peel the burdock root.
- Cut the peeled burdock root into thin strips 4 cm long.
- Put water and the burdock root in a pot and boil for 3 to 5 minutes.
- Drain the boiled burdock root in a sieve.
- Slice the green onion on the diagonal.
- Toss the boiled burdock root, prepared green onion, and seasoning ingredients together evenly to finish.
💡 Tip* The nutty flavor of perilla seeds lowers the sodium content. * Soy sauce has less sodium than salt for the same amount, so using a small amount of soy sauce instead of salt lowers the sodium content.
Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.
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