Burdock Bibimbap

This tradition rice dish of South Korea has been a favorite lately at our house, One cool part of it is you can dress is up or down as simple or complex as you want it. In mine I chose to add a few extra herbal ingredients to make it my own. I will put where you can substitute based off of availability of ingredients and dietary preference. 

With it being late fall, burdock root is in season to forage its roots. When Burdock is cooked it still full of prebiotics. It also is a daily tonic herb that can be used to help with kidneys, liver, lymphatic system, skin and a blood purifier. This root is the ultimate power house! I figured what a great way to add this seasonal treasure to this dish.  Also the recipe for the brussels is one we use as a side dish in our house all the time. I just decided to add it to this dish and it is delicious. Miso has become one of my favorite condiments and is so versatile. Full of probiotics, as well as the kimchi. Your digestive system will thank you later after consuming this dish! This recipe will make 4 servings. If you do make this dish, make sure to tag me on Instagram @irisfolkmedicinals ! I would love to see your finished dinner!

Ingredients:

For burdock root:

• 2 whole fresh burdock roots ( these can be found at Asian grocery stores, health food stores or foraged)

• 1 tbsp. High heat cooking oil like avocado oil

• 1 tbsp. Soy sauce, tamari, or coconut aminos

• 1 tbsp sesame seeds

  For beef:

• 1 pound ground Beef- (this can be substituted for tempe, use 1 tbsp. Oil if using tempe)

• 4 Tbsp. Soy sauce, tamari or coconut aminos

• 2 tbsp. Chili garlic sauce (you can adjust this based off your heat preference) 

• 2 tbsp brown sugar

  For Brussels:

• 3 cups of Brussel sprouts

• 3 TBSP white miso

• 3 tbsp Rice vinegar- (I used a Violet rice vinegar I made in the spring, but can also be plain)

• 2 Tbsp of high heat cooking oil, like avocado oil
  

  Other toppings:

• 2 carrots

• 1 cucumber 

• 1.5 cup of cooked jasmine rice

• 2 green onions

• 1 over easy or soft boiled egg per serving (optional)

• 1-2 Tbsp sesame seeds

• 1-2 c. Kimchi

Instructions :

1. Cook your Jasmine rice based off of product instructions.

2. Preheat oven to 400 degrees.

3. Clean your Burdock root really well while still keeping the skin on, then slice in 1/2 inch-1 inch slices and toss with oil. Lay them on baking sheet. Bake for 15 min. Then turn roots on other side and bake for another 10 minutes.

4. Clean brussel sprouts and slice in half. Toss in high heat oil and roast on a lined baking sheet until lightly browned. (15-25 minutes).

5. While the brussel sprouts and burdock are roasting in the oven. Take a medium size mixing bowl, combine miso and rice vinegar. The sauce should thin out when mixed together. Set aside. When Brussels are roasted put them directly in the bowl with your mixture and toss them until completely coated in sauce.

6. For the beef/ tempe brown over medium heat in a skillet. Once protein is fully browned add chili sauce, brown sugar and soy sauce. Mix together and cook for another minute. Then set aside.

7. When the burdock root is roasted, put in a small bowl and toss with soy sauce and sesame seeds.

8. Slice cucumber, green onions and carrots, prepare eggs if adding this to your dish.

9. Prepare bowl with rice, roasted vegetables, chopped fresh vegetables and kimchi. Top with your protein and extra sesame seeds.

10. Enjoy !

Burdock, Arctium lappa, biennial plant, roots are best harvested fall of first year -late winter going into second year. I would not harvest if you are unsure of how to properly I.d. Plant. If flowering it is at the end of its life span and past it’s time to harvest.