Korean Braised Lotus Root (Yeongeun Jorim)
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4
6 reviews
Good
Korean Braised Lotus Root (Yeongeun Jorim)
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Korean braised lotus root (Yeongeun Jorim) is simmered in a sweet-savory soy glaze, creating a glossy, chewy, and slightly crisp texture. Perfect as a Korean side dish (banchan), it pairs beautifully with steamed rice.
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Ingredients
- 1 lb lotus root
- 1 cup water cold
- 1 tbsp white vinegar
- 1 piece dried sea kelp use 2 pieces if small, aka dashima
- 3 tbsp soy sauce
- 1 tbsp dark brown sugar
- 2 tbsp sweet rice wine mirim
- 3 tbsp rice syrup or corn syrup, Korean (jocheong
- 1 tbsp neutral cooking oil generic cooking oil
- 1 tbsp sesame oil
- 1 tbsp sesame seeds toasted
Instructions
- Peel lotus root skin with a potato peeler and cut the tough ends off. Thinly slice the lotus root, about 1/4-inch thick.
- Add the lotus root slices to a pot, and add enough water to cover them. Add a tablespoon of vinegar. Bring it to a boil and cook, uncovered, for about 20 minutes (cooking time can be adjustable depending on the texture you desire). Drain, and rinse with cold water.
- Meanwhile combine the dried sea kelp in a bowl of cold water and set aside. In a small bowl, mix soy sauce, brown sugar, and rice wine; set aside.
- Heat 1 tablespoon of oil in a skillet over medium-low heat. Add the lotus roots and cook for 2-3 minutes coating each slice with oil evenly. Add the sauce mixture and sea kelp water (discarding the sea kelp) to the skillet, and bring it to boil over med-high heat. Let it cook until the liquid is almost evaporated, about 10-15 minutes.
- Reduce the heat to medium. Add 1 1/2 tablespoon of rice syrup and cook again to thicken the glaze, stirring gently, until the moisture in the glaze is almost gone. Add the remaining rice syrup and continue to cook until the glaze becomes very sticky and the bottom of skillet is almost dry. Make sure to stir from the bottom so that you don’t burn the glaze. Adjust the heat if necessary. Add sesame oil and sesame seeds, and toss well to coat. Serve with rice at room temperature or chilled.
Nutrition Information
Show Details
Calories
119kcal
(6%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Sodium
446mg
(19%)
Potassium
340mg
(7%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
0.5IU
(0%)
Vitamin C
25mg
(28%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 446mg | 19% |
| Potassium | 340mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 0.5IU | 0% |
| Vitamin C | 25mg | 28% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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User Reviews
Overall Rating
4
6 reviews
Good
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