Yeongeun Jorim (Korean Braised Lotus Root)

🧂 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)

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving