์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Yeongeun Jorim
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.
๐ง ์ฌ๋ฃ
- 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)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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).
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a crunchier texture, reduce the simmering time slightly.
- โEnsure the lotus root slices are uniform in thickness for even cooking.
- โThe sauce should reduce to a syrupy glaze that coats the lotus root.
- โThis dish can be made ahead and stored in the refrigerator for several days; the flavors meld beautifully over time.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.