Burdock Kimchi

The hot kimchi is from the Kyongsang Province. Burdock is especially good for diabetics. Use either salt or vinegar for pickling. Vinegar pickling can prevent burdock from turning dark.

Materials(makes for four) and Precooking

1kg (2.2 pounds) burdock
3 spoons vinegar
2 sheaths scallion
1/2 binding young scallion
1/3 binding each dropwort, leaf mustard
1/2 cup ground red chili
1/2 cup anchovy juice
2 bulbs garlic
1 chunk ginger
a small amount of sugar, sesame seeds
burdock choose fresh, medium-sized ones. Peel and cut at slanted angles.
scallion wash and clean. Cut at slanted angles.
young scallion, dropwort, leaf mustard clean and wash. Cut into 4cm (1 1/2 inch) pieces.
anchovy juice boil together with the same amount of water. Remove the solid parts with a fine strainer when boiled.
garlic and ginger clean and wash. Mince.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

  1. Add vinegar to boiling water and scald the burdock pieces for 10 minutes.
  2. Soak ground red chili in boiled anchovy juice. Knead the burdock pieces in the mixture..
  3. When the burdock pieces become red, add scallion, young scallion, dropwort, leaf mustard, garlic, ginger, sugar and sesame seeds. Knead well.

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