Yeongeun jorim (Sweet Soy Braised Lotus Roots)
User Reviews
4.8
72 reviews
Excellent
Yeongeun jorim (Sweet Soy Braised Lotus Roots)
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Sweet, savory, and crunchy lotus root slices!
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Ingredients
- 1 pound lotus roots (yeon-guen, 연근)
- 1 tablespoon vinegar
- 1/2 teaspoon sesame seeds - optional garnish
For the braising liquid - see note 1
- 4 tablespoons soy sauce
- 2 tablespoons rice wine
- 2 tablespoons sugar 1.5 T for less sweet
- 1 tablespoon cooking oil
- 2 tablespoons oligo syrup (oligodang, 올리고당), rice syrup (jocheong, 조청), or corn syrup, or 1 tablespoon honey (or to taste)
- 1/2 tablespoon sesame oil
Instructions
- Cut the tough ends of the lotus root, and peel the skin with a potato peeler. Thinly slice the lotus root, about 1/4-inch thick.
- Add the lotus root slices to a medium size pot with enough water to cover them and a tablespoon of vinegar. Bring it to a boil and cook, uncovered, for about 10 minutes (or 20 minutes for softer yeongeun). See note 3.
- Drain, and rinse with cold water.
- Return them to the pot. Add 1 cup of water and the soy sauce, rice wine, sugar, and cooking oil. Bring it to a boil.
- Continue to boil, uncovered, over medium high heat until the liquid is reduced to about 4 tablespoons, 15 to 20 minutes. Stir occasionally to rotate the lotus root slices.
- Add the corn syrup and sesame oil, and stir well for 3 to 4 minutes. Keep your eyes on the pot to avoid burning the lotus root. Sprinkle with the optional sesame seeds to serve.
- Keep the leftover in the fridge. Coat with the sauce at the bottom when serving.
Notes
- As for the braising liquid, I simply used water as a base, but dashima broth or dried shiitake mushroom soaked water would add another layer to the flavor. You can also add a few slices of garlic or ginger if you like.
- As for the braising liquid, I simply used water as a base, but dashima broth or dried shiitake mushroom soaked water would add another layer to the flavor. You can also add a few slices of garlic or ginger if you like.
- The cooking time I used here gives the right amount of crunchiness and chewiness to the lotus root to my taste. If you like it crunchier, reduce the pre-boiling time from the recipe. Likewise, if you want it softer and chewier, pre-boil longer.
- The cooking time I used here gives the right amount of crunchiness and chewiness to the lotus root to my taste. If you like it crunchier, reduce the pre-boiling time from the recipe. Likewise, if you want it softer and chewier, pre-boil longer.
Genuine Reviews
User Reviews
Overall Rating
4.8
72 reviews
Excellent
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