Crispy Lotus Root Jangjorim (Braised in Soy Sauce)
Crispy Lotus Root Jangjorim (Braised in Soy Sauce)
Delicious Side Dish: Crispy Lotus Root Jangjorim Recipe
Here’s a classic Korean side dish to whet your appetite: Lotus Root Jangjorim! While some prefer a chewy texture, I find the crispiness of braised lotus root absolutely delightful. Enjoy the satisfying crunch and savory flavor. Let’s make this delicious lotus root dish right away!
Main Ingredients- 2 lotus roots
- 1 cup water
Seasoning- 3 Tbsp soy sauce
- 1 Tbsp ginger syrup
- 1 Tbsp plum extract
- 1/3 Tbsp sesame oil
- 3 Tbsp soy sauce
- 1 Tbsp ginger syrup
- 1 Tbsp plum extract
- 1/3 Tbsp sesame oil
Cooking Instructions
Step 1
Prepare 2 lotus roots. Peel them and slice thinly to about 0.3mm thickness. To prevent browning, soak the sliced lotus root in a mixture of water and a little vinegar for a short while before cooking.
Step 2
Place the sliced lotus root and 1 cup of water in a pot and bring to a boil over high heat. Once boiling, blanch the lotus root. This step helps remove any bitterness and enhances the crisp texture. After blanching, discard most of the water, leaving only about 2 tablespoons in the pot.
Step 3
Now it’s time to braise with the seasonings. Add 3 Tbsp soy sauce, 1 Tbsp plum extract, and 1 Tbsp ginger syrup. Simmer over medium-low heat until the sauce thickens and coats the lotus root. If you don’t have ginger syrup, ginger powder or minced ginger can be used. Adding ginger significantly enhances the flavor and removes any ‘green’ taste from the lotus root.
Step 4
Continue to simmer, stirring occasionally and basting the lotus root with the sauce to ensure even coloring and flavor absorption. Spooning the sauce over the lotus root as it cooks will make it even more delicious. Finally, just before turning off the heat, drizzle in 1/3 Tbsp sesame oil for a nutty aroma, completing your delicious Lotus Root Jangjorim!
