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Yeongeun jorim (Sweet Soy Braised Lotus Roots)
4.8 from 72 votes

Yeongeun jorim (Sweet Soy Braised Lotus Roots)

Yeongeun jorim is a Korean side dish featuring lotus root slices braised in a sweet and savory soy-based sauce. The lotus roots remain tender yet slightly crunchy after pre-boiling, then are simmered in a mixture of soy sauce, rice wine, sugar, and syrup to develop a glossy, flavorful coating. Sesame oil and optional seeds finish the dish with a nutty aroma and texture contrast.

Prep Time
10 mins
Cook Time
30 mins
Servings: 8
Course: Side Dish
Cuisine: Asian, Korean

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Drain, and rinse with cold water.
  4. 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.
  5. 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.
  6. 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.
  7. 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.