Comments on: Kinpira Gobo – Burdock Root, Stir-Fried and Spicy

By: E

Wed, 05 May 2010 15:17:37 +0000

What many people don’t know is that often you can find Burdock growing right in your very backyard (that’s where I harvest mine from). A problem, however, is that most people chemically treat their lawns in one way or another and it isn’t healthy to eat from a lawn that has been treated with chemicals or is right near a super busy road.

You have to either get a field guide or someone who knows to identify them for you but once you do, you can’t miss them–the plant has huge leaves. You can harvest in the spring or fall/early winter but make sure that you harvest from first year plants (not second year!). The second years are really quite tough. First years have no flowers and they’re smaller in size.

By: shellhead

shellhead — Sat, 17 Apr 2010 19:07:09 +0000

Hi Jude, will definely be trying out your recipe for gobo, I have just lots of it growing inmy garden in France… can we eat the leaves and shootrs or flowers too? The leaves are so fleshy it seems a pity just to compost them! Keep up the good work.
shellhead

By: Linda Mackos

Linda Mackos — Sat, 06 Mar 2010 00:29:38 +0000

Can anyone tell me where I can buy fresh burdick root?

By: on the rocks» Blog Archive » Day 20 of 28: Burdock Root

on the rocks» Blog Archive » Day 20 of 28: Burdock Root — Mon, 09 Nov 2009 02:21:41 +0000

[...] recipe that I loosely follow is Kinpira Gobo. I usually add a bit more sugar and replace the sake with white wine if it’s not available. [...]

By: Grocery Ninja: Korean Roasted Seaweed, Kim : Easy Idiot - get better knowledge

Grocery Ninja: Korean Roasted Seaweed, Kim : Easy Idiot - get better knowledge — Mon, 04 May 2009 20:35:40 +0000

[...] The larger sheets (about 8 inches square), on the other hand, are indispensable for making kimbap—delicious Korean sushi stuffed with cooked ingredients like barbecued fish sausages, stir-fried beef, crab sticks, tuna, omelet ribbons, pickled radish, blanched spinach, and seasoned burdock root. [...]

By: Roots and Thangs: Braised Burdock « The Vegan Korean

Roots and Thangs: Braised Burdock « The Vegan Korean — Mon, 27 Apr 2009 15:42:00 +0000

[...] I often talk about how lazy I am in this blog. This “recipe” I cadged from an imperfect reading of a Korean cookbook I had lying around. Anyway, this is a typical side dish, aka “banchan”, that my family serves with dinner. It’s also great as a salty snack with a drink. I’ve had this in Japanese homes as well, where it’s called kinpira gobo. [...]

By: Weekend Herb Blogging #151 - Recap « Servicios de hosting

Weekend Herb Blogging #151 - Recap « Servicios de hosting — Sat, 07 Mar 2009 05:39:14 +0000

[...] Chicago, Jude from Apple Pie, Patis, and Pâté makes Kinpira Gobo – Stir-Fried Spicy Burdock Root It’s not an “anaemic carrot” – it’s Burdock and Jude features this [...]

By: Jude

Jude — Thu, 22 Jan 2009 04:28:39 +0000

Hey Wilma. Can’t really say… Any Korean or Japanese grocers in the area?

By: Wilma

Wilma — Mon, 19 Jan 2009 22:42:31 +0000

where can I buy fresh Burdock root in BC Canada?

By: Kalyn

Kalyn — Tue, 30 Sep 2008 03:26:20 +0000

Great post, and a new ingredient I've never seen or tasted! Love the photo of the long roots. I do wish I could come over and taste some! last blog post: Recipe Favorites: Italian Sausage and Zucchini Soup