Gobo with Garlic and Olive Oil
Gobo (Burdock Roots) with Garlic and Olive Oil Easy Recipe
If you love Kimpira Gobo, here’s a simple way to change up the flavor!
Gobo kimpira stir-fry is one of my favorite Japanese side dishes to make, but this time I decided to give burdock root an Italian-inspired twist and make it aglio e olio style.
Instead of the usual sweet and savory kimpira seasoning, I sauté thinly shaved gobo with plenty of garlic, olive oil, and a little dried chili pepper. A touch of chicken bouillon and soy sauce adds Japanese umami and brings everything together.
The result is a simple side dish with garlicky, savory flavor and a satisfying crunch. It’s an easy way to enjoy gobo when you want something a little different from traditional kimpira.
What Is Gobo?
Gobo (ごぼう) is Japanese burdock root. It has a naturally earthy flavor and a pleasantly crunchy texture, even after cooking.
In Japan, gobo is commonly used in dishes such as kinpira gobo, soups, and simmered dishes. For this recipe, I shave the gobo into long, thin strips with a vegetable peeler, which makes it cook quickly and gives it a fun noodle-like shape.
Tip
Don't worry about making the gobo perfectly soft. A little crunch is part of what makes gobo so good!
Shaving it thinly with a vegetable peeler also makes it cook much faster than cutting it into thicker pieces.
And if you already love kinpira gobo, this is an easy way to enjoy the same ingredient with a completely different flavor profile.
RECIPE
Servings: 2-3
Time: 10 min
Ingredients:
2 cups burdock root (gobo), shaved into long thin strips
1 tbsp rice vinegar
3 cloves garlic
1 dried red chili pepper
2 tbsp olive oil
1/2 tsp chicken bouillon (torigara)
1 tsp soy sauce
Instructions:
Prepare the gobo
Wash the burdock root well and lightly peel the skin.
Using a vegetable peeler, shave the gobo into long, thin strips.
Soak them in water with rice vinegar for about 5 minutes.
Pat the shaved gobo dry with a paper towel.
Slice the garlic
Thinly slice the garlic cloves.
If you like a stronger garlic flavor, you can add an extra clove or two.
Sauté the garlic and chili
Heat olive oil in a pan over medium heat.
Add the sliced garlic and dried chili pepper.
Cook until the garlic becomes fragrant, being careful not to burn it.
Stir-fry the gobo
Add the shaved burdock root to the pan and stir-fry.
Add the chicken bouillon and soy sauce.
Stir-fry for about 3 minutes, or until the gobo is cooked to your preferred texture.
Serve warm as a side dish.
FAQ
What does gobo taste like?
Gobo, or burdock root, has an earthy, slightly sweet flavor with a distinctive crunchy texture. It has a mild flavor that works well with both traditional Japanese seasonings and other flavors, such as garlic and olive oil.
Do I need to soak gobo before cooking?
Gobo is often soaked in water after cutting to reduce some of its natural bitterness. For this recipe, I also added rice vinegar in the water to prevent discoloration.
Can I use pre-cut gobo?
Yes. If you can find pre-cut or julienned gobo, you can use it. The cooking time may vary depending on how thick the pieces are.
Is this an authentic Italian aglio e olio?
Not exactly! This is a Japanese-inspired twist on aglio e olio. I use the classic combination of garlic, olive oil, and chili pepper as inspiration, then add Japanese seasonings—chicken bouillon and soy sauce—for extra umami.
Can I make this without chicken bouillon?
Yes. You can omit the chicken bouillon or substitute a small amount of vegetable bouillon if preferred. The soy sauce will still give the dish plenty of savory flavor.
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