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In Korean, burdock root is called u-eong (우엉) and sold as tong u-eong (통우엉), or "whole burdock". Plants are cultivated for their slender roots, which can grow up to about one metre long and two centimetres across.
Greater burdock root is known as niúbàng (牛蒡) in Chinese, which was borrowed into Japanese as gobō and Korean as ueong (우엉), and is widely eaten in Japan, Korea and Taiwan. It was used in Europe during the Middle Ages as a vegetable, but now it is rarely used except in Italy and Portugal, where it is known as bardana or "garduna".
Burdock root, or greater burdock, is a vegetable with anti-inflammatory and antioxidant effects. It may help with skin conditions and improve heart health.
It is sometimes called Chinese potato or by its Korean name ma. [3] [2] It is also called huaishan in Mandarin and wàaih sāan in Cantonese. It is a perennial climbing vine, native to East Asia. [3] [4] The edible tubers are cultivated largely in East Asia and sometimes used in alternative medicine. This species of yam is unique as the tubers ...
Kinpira (金平) is a Japanese side dish, usually made of root vegetables that have been sautéed and simmered. [1] The most common variety is kinpira gobō, or braised burdock root. [2] Other vegetables used include carrots, lotus root; [1] [2] skins of squash such as kabocha, mushrooms or broccoli; [3] [4] and seaweeds such as arame and ...
Common ingredients include yuja, quinces, apricots, lotus roots, radishes, carrots, ginseng, balloon flower roots, gingers, burdock roots, bamboo shoots, and winter melons. [2] [4] [6] If water is boiled first with honey (and often with spices such as cinnamon and ginger) and dried fruit is added later, it is called sujeonggwa (수정과; 水正果; "water jeonggwa") and served cold as a beverage.