Burdock Kimchi
Burdock Kimchi is a Korean side dish (banchan) made by fermenting sliced burdock root with traditional kimchi seasonings. It features the earthy, crunchy root vegetable coated in a spicy-savory paste of chili flakes, garlic, ginger, and fish sauce, offering a unique twist on classic cabbage kimchi. This variation is particularly popular in home cooking and regional Korean cuisine for its distinct texture and flavor.
🍽️ Nutrition at a glance
This dish is low in calories and fat while providing dietary fiber and key minerals. A typical serving offers a good source of potassium and manganese, with a calorie count generally under 50 kcal per 100 grams.
Nutrition breakdown
| Calories | 35 kcal |
| Protein | 1.2 g |
| Carbs | 7.5 g |
| Fat | 0.3 g |
| Fiber | 2 g |
| Sugar | 1.5 g |
| Sodium | 380 mg |
| Potassium | 180 mg |
| Manganese | 0.3 mg |
| Iron | 0.5 mg |
| Vitamin B6 | 0.05 mg |
| Vitamin C | 2 mg |
| Magnesium | 15 mg |
| Phosphorus | 30 mg |
| Folate | 10 µg |
Per 1/2 cup (80 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it showcases the Korean tradition of using a wide variety of root vegetables in fermentation, extending the kimchi concept beyond cabbage. Nutritionally, burdock root is known for its high inulin content, a prebiotic fiber that supports gut health during fermentation.
