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Yeongeun Jorim

Name: Yeongeun Jorim
Prep time: PT20 minutes
Cook time: PT35 minutes
Total time: PT55 minutes
Yield: 6
Cuisine: South Korea
Ingredients: 300 g Lotus root; 1 cup Water (for blanching); 3 tbsp Soy sauce (low sodium recommended); 3 tbsp Rice syrup (mulyeot) (or corn syrup); 1 tbsp Sugar (granulated); 1 tsp Sesame oil (optional, for added flavor); 1 tsp Toasted sesame seeds (for garnish)

Korean Braised Lotus Root

Yeongeun Jorim is a classic Korean banchan (side dish) featuring tender yet slightly crunchy lotus root braised in a sweet and savory soy-based sauce. The beautiful, lace-like pattern of the lotus root makes it visually appealing, while its unique texture and flavor profile make it a delightful accompaniment to any meal.

準備時間20 minutes

調理時間35 minutes

合計時間55 minutes

分量6

難易度Easy

2件の編集· Feb 8

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Yeongeun Jorim - South Korea traditional dish

🧂 材料

300 g Lotus root
1 cup Water(for blanching)
3 tbsp Soy sauce(low sodium recommended)
3 tbsp Rice syrup (mulyeot)(or corn syrup)
1 tbsp Sugar(granulated)
1 tsp Sesame oil(optional, for added flavor)
1 tsp Toasted sesame seeds(for garnish)

👨‍🍳 作り方

1
Prepare the lotus root: Peel the lotus root thoroughly to remove any tough outer skin. Slice it into thin rounds, about 1/8-inch (3mm) thick. Aim for uniform thickness for even cooking. Rinse the sliced lotus root under cold running water to remove excess starch.
⏱️ 10 minutes
2
Blanch the lotus root: Bring 1 cup of water to a boil in a medium saucepan over medium-high heat. Add the sliced lotus root and blanch for 2-3 minutes. This step helps to remove any slight bitterness and ensures a tender texture. Drain the lotus root well and set aside.
⏱️ 5 minutes
3
Prepare the braising liquid: In the same saucepan (or a clean one), combine the soy sauce, rice syrup, and sugar. Stir to dissolve the sugar.
⏱️ 2 minutes
4
Braise the lotus root: Add the blanched lotus root slices to the saucepan with the braising liquid. Ensure the slices are mostly submerged. Bring the liquid to a gentle simmer over medium heat.
⏱️ 2 minutes
5
Simmer and reduce: Reduce the heat to low, cover the saucepan, and let the lotus root simmer gently for about 25-30 minutes. Stir occasionally to prevent sticking and to ensure the lotus root absorbs the sauce evenly. The lotus root should become tender but still retain a slight crispness.
⏱️ 25-30 minutes
6
Glaze the lotus root: Once the lotus root is tender, remove the lid. Increase the heat slightly to medium-low and continue to cook, stirring frequently, for another 5-7 minutes. The sauce should thicken and become glossy, coating the lotus root slices beautifully. If using, stir in the sesame oil during the last minute of cooking.
⏱️ 5-7 minutes
7
Serve: Transfer the yeongeun jorim to a serving dish. Garnish generously with toasted sesame seeds. Serve warm or at room temperature as a side dish (banchan).
⏱️ 1 minute

調理履歴を記録する

💡 プロのコツ

✓For a crunchier texture, reduce the simmering time slightly.
✓Ensure the lotus root slices are uniform in thickness for even cooking.
✓The sauce should reduce to a syrupy glaze that coats the lotus root.
✓This dish can be made ahead and stored in the refrigerator for several days; the flavors meld beautifully over time.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a pinch of red pepper flakes or a sliced fresh chili to the braising liquid for a spicy kick.
Substitute perilla seeds for sesame seeds as a garnish for a different nutty flavor.
A small piece of dried kelp (dashima) can be added during braising for extra umami, removed before serving.