All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Gobo burdock root

Arctium lappa
Here is another root vegetable that frequently appears on our table. This long stick-like root has an earthy aroma and is quite filling. It can be cut and sliced in many different ways that suit most individual dishes. Aroma and nutrition are concentrated near the skin, and fresh gobo is best scrubbed and lightly scraped with the back of a knife rather than peeling. Unfortunately, gobo available at stores is often already somewhat wilted and difficult to scrape properly.

When buying, select ones that are firm and would break if bent them. Gobo keeps very well in the fridge or a cool location.

Traditionally known for cleansing the blood and conditioning the digestive tract, gobo has both insoluble and soluble fibers. Cellulose and lignin, insoluble fibers, are something that the human body cannot digest, and thus they carry away bad stuff including carcinogens from our digestive tracts. Inulin, a soluble fiber, slows down sugar and cholesterol absorption. Gobo always comes up as the vegetable of choice to lower cholesterol.

Gobo's high fiber content also makes it taste substantial -- another reason it is recommended for those who want to lose weight, which is often linked with high cholesterol level and higher likelihood for diabetes and heart-related diseases.

Gobo also has a polyphenol called chlorogenic acid with antioxidant properties. It prevents development of carcinogenic compounds.

65 kcal/100 g; 81.7% water, 1.8% protein, 0.1% fat, 15.4% carbohydrate, 0.9% ash

Recipes with gobo

Try gobo in the following recipes

(Last updated: October 18, 2017)

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