Yeongeun jorim (Sweet Soy Braised Lotus Roots)
User Reviews
4.8
Yeongeun jorim (Sweet Soy Braised Lotus Roots)
Description
Yeongeun jorim (Sweet Soy Braised Lotus Roots) uses peeled and thinly sliced lotus roots that are first boiled in water with vinegar to soften slightly while preserving a satisfying crunch and chewiness. The slices are drained and rinsed in cold water to stop cooking and set texture. Next, they’re returned to the pot and braised in a liquid blending soy sauce, rice wine, sugar, neutral cooking oil, and a sweetener such as oligo syrup or honey.
The braising process concentrates the sauce over 15 to 20 minutes while stirring gently to coat the lotus root evenly, resulting in a balanced sweet-salty glaze. Adding sesame oil at the end enhances the nutty aroma, and optional sesame seeds provide a finishing garnish. The lotus root retains its characteristic firmness and crispness despite the cooking, making it a pleasing texture in contrast to the sauce’s richness.
This dish is typically served cold or at room temperature as a banchan (Korean side dish), complementing rice and other dishes. It can be stored in the refrigerator and reheated slightly or served chilled, with the sauce stirred through before serving. Various broth bases such as dashima or dried mushroom soak water may be used instead of plain water to deepen flavor. Garlic or ginger slices can be added during braising for additional aroma and taste.
Ingredients
- 1 pound lotus root 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 neutral cooking oil generic cooking oil
- 2 tablespoons oligo syrup or 1 tablespoon honey (or to taste, aka oligodang, 올리고당; or rice syrup (jocheong, 조청); or corn syrup
- 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
- Using dashima (kelp) broth or dried shiitake mushroom soak water instead of plain water adds umami depth to the braising liquid.
- Slices of garlic or ginger can be added during braising to enhance aroma.
- Adjust the pre-boiling time to control lotus root texture: less time for crunchier results, more time for softer and chewier texture.
- Leftover lotus root slices should be coated with sauce before refrigeration to maintain flavor and moisture.
User Reviews
Overall Rating
4.8
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