The Burdock Root (Gobo)

I was introduced to the burdock root at a very young age, mom used to make a very sweet dish with pork, and tofu with this plant called gobo a Japanese term for burdock root. All I remember is that gobo, or burdock root was an earthy tasting plant, I guess because it is a root vegetable like carrots, and radish.


Burdock root is utilize in many Japanese dishes, it is sliced thin and pickled and colored orange and placed in sushi, it is cooked with fish and other seafood, it adds texture where needed, and it does have some good nutritional value as well. 


The Europeans believe the burdock oils helps in the health maintenance of the scalp, it has essential fatty acids and of course fiber. Also in Korea burdock root is used about the same way as the Japanese, pickled and braised, they call it tong u eong. 


How to utilize burdock root (gobo) in a Japanese dish.


1 lb. of thinly sliced across the grain flank steak, marinated in 1/4 cup of soy sauce, 1/4 cup of sake, 1/8 cup of mirin, 1 tsp. of ground ginger, 1 tbsp. of minced scallions. (1 hour soak)


1 cup of gobo (burdock root) washed, peeled and sliced very thin.
1 cup of sliced scallions
1 cup of soaked shitake mushrooms (if dried)
1/2 cup of carrots sliced thin
1 cup of chopped celery


1 cup of soy sauce
1 cup of sake or wine
2 tbsp. brown sugar
Salt and pepper to taste


1. In a wok or skillet, heat up about 2 tbs. of cooking oil, over high heat, sear the marinated flank. Once browned, turn down heat to medium high. Add in the gobo, and cook for about 5 minutes to ensure its softness, then add in the rest of the veggies.
2. Add in the soy sauce, sake or wine, and cook it for about 5 minutes, add sugar and salt and pepper to taste. Serve with rice.


Note: Some people like their greens crisp, if so, add in the celery after it is cooked, for me I don't mind sometimes celery getting hot and softened.