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Help ID a root veg from Korean market

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Hi

I just got back from a Korean market where the lady behind was purchasing two root vegetables. They were extremely long (about 2 feet) and completely straight about an inch in diameter at the top and tapering to a point. It had a light brown skin like jicama or ginger. She did not know the name but said that it is crunchy. Sorry I do not have a photo.

Do you know what it is and how it is prepared? Would it make a good substitute for water chestnuts if chopped into discs?

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    1. re: King of Northern Blvd

      Burdock is dark brown, though, not tan like ginger and jicama. Also, I've never heard of anyone eating it when it's "crunchy." I'm stumped.

    2. Sounds like burdock to me too. Did it look like these:

      https://www.google.com/search?q=burdo...

      1. Yes! burdock!

        The ones I saw were not really dark brown but looked like these:

        http://burdockroot.co/IMG/burdock.jpg

        Thank you King, pika, and tcamp. What are your favorite ways to use it?

        1 Reply
        1. re: seamunky

          Burdock (aka gobo) is delicious and has a ton of health benefits too.

          I like it prepared several different ways:
          1. Kinpira gobo - japanese preparation of julienned burdock and carrots (and maybe lotus root too) is a sauce of shoyu, mirin, sake and sugar. if you google kinpira gobo, you'll find many recipes.
          2. gobo soup - simmered with some carrots, honey dates and pork for two hours. this is a decent detox soup.
          3. gobo beef stir fry - i use a peeler to make strips of the gobo, slice onions and thin strips of flank stone into a stir fry with some soy sauce or fish sauce. simple but tasty over rice.

          gobo will oxidize quickly when peeled and exposed to air, so be sure to soak them in water while you're prepping.