Chewy and Delicious Braised Lotus Root (Yeongeun Jorim)
Chewy and Delicious Braised Lotus Root (Yeongeun Jorim)
Perfect Homemade Chewy Lotus Root Jorim Recipe: Easy Method and Lotus Root Benefits!
Discover how to make delicious braised lotus root (Yeongeun Jorim) that’s perfectly chewy or delightfully crisp, just the way you like it! This sweet and savory dish is a guaranteed hit at any meal, loved by people of all ages. The harmonious blend of lotus root’s subtle sweetness and savory soy sauce is simply exquisite. You can either slow-cook it to a tender consistency or lightly cook it for a satisfying crunch. Today, I’ll share the secret to making a wonderfully chewy Yeongeun Jorim. It’s a fantastic side dish that will add richness to your table!
Main Ingredients- 200g lotus root
- 4 Tbsp soy sauce
- 1.5 Tbsp sugar
- 2.5 Tbsp oligosaccharide (plus an additional 0.5 Tbsp at the end)
- 300ml water
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, peel the lotus root thoroughly and slice it into uniform pieces, about 5-6mm thick. To remove any bitterness and prevent discoloration, soak the sliced lotus root in water with 1 tablespoon of vinegar for about 10 minutes. After 10 minutes, rinse the soaked lotus root lightly under running water.
Step 2
In a pot, bring water with a pinch of salt to a boil. Once boiling, add the prepared lotus root and simmer for about 10 minutes. I prefer a chewy texture, so I boiled it for 10 minutes. If you prefer a softer texture, boil it for about 15 minutes. After boiling, rinse the lotus root under cold water to cool it down.
Step 3
Place the blanched lotus root into a pot. Add 4 tablespoons of soy sauce, 1.5 tablespoons of sugar, 2 tablespoons of oligosaccharide, and 300ml of water. Bring to a boil over high heat.
Step 4
Tip: Because oligosaccharide’s sweetness can diminish at high temperatures, it’s best to use sugar for the main sweetness and oligosaccharide for a chewy texture. If you have corn syrup (mulyeot), you can use that instead of sugar. In this recipe, I’ve omitted corn syrup and added a bit more oligosaccharide at the end. Once the braising liquid starts boiling, reduce the heat to medium-low and stir the lotus root occasionally to ensure the seasoning is evenly distributed. When the liquid has reduced to a glossy consistency, add the remaining 0.5 tablespoon of oligosaccharide and 1 tablespoon of sesame oil. Give it a quick stir, then turn off the heat. Your delicious braised lotus root is complete! Garnish with toasted sesame seeds for an appealing finish.
