Chewy and Glossy Braised Lotus Root (Yeongeun Jorim)
How to Make Deliciously Chewy and Shiny Braised Lotus Root – A Perfect Recipe
I love the satisfying chewy texture of lotus root, so I make this dish often.
Main Ingredients
- 300g lotus root, fresh
- 1 tsp coarse salt (for blanching)
- 3-4 drops vinegar (for blanching)
Braising Sauce
- 300ml kelp stock (or water)
- 2 Tbsp cooking sake (mirin)
- 3 Tbsp soy sauce
- 2 Tbsp brown sugar
- 1 Tbsp sesame oil
- 1 Tbsp rice syrup or corn syrup (for shine and chewiness)
- A pinch of toasted sesame seeds or black sesame seeds (for garnish)
- 300ml kelp stock (or water)
- 2 Tbsp cooking sake (mirin)
- 3 Tbsp soy sauce
- 2 Tbsp brown sugar
- 1 Tbsp sesame oil
- 1 Tbsp rice syrup or corn syrup (for shine and chewiness)
- A pinch of toasted sesame seeds or black sesame seeds (for garnish)
Cooking Instructions
Step 1
Thoroughly wash the fresh lotus root. Peel the skin thinly using a vegetable peeler. Slice the lotus root into uniform pieces about 0.2mm thick. Aim for a consistent thickness to ensure even cooking.
Step 2
Rinse the sliced lotus root under cold running water to remove excess starch. This step helps to reduce any astringency and bitterness, resulting in a cleaner flavor.
Step 3
Place the prepared lotus root slices in a pot and cover them with plenty of water. Add 1 tsp of coarse salt and 3-4 drops of vinegar. Bring to a rolling boil over high heat, then blanch for exactly 2 minutes. The vinegar helps maintain the white color of the lotus root and neutralizes any remaining astringency.
Step 4
Immediately after blanching, drain the lotus root and rinse it under cold water to cool it down quickly. This helps to preserve its crisp texture.
Step 5
Now, let’s make the kelp stock. In a pot, combine 300ml of water and 2 pieces of dried kelp (approximately 5cm x 5cm each), which have been wiped clean. Bring to a boil over high heat. As soon as it starts boiling, remove the kelp pieces immediately. Over-boiling the kelp can release a bitter taste.
Step 6
Time to prepare the key to delicious braised lotus root: the sauce! In a bowl or pot, combine the prepared kelp stock (300ml), 2 Tbsp of cooking sake, 3 Tbsp of soy sauce, and 2 Tbsp of brown sugar. Whisk well to combine. (Set aside the rice syrup and sesame seeds for later).
Step 7
Lightly grease a heated pan with a little cooking oil. Add the drained lotus root slices and stir-fry over medium heat for 1-2 minutes. This lightly coats the lotus root with oil, which helps the braising liquid adhere better and adds a beautiful shine.
Step 8
Transfer the stir-fried lotus root to the pot or pan with the braising sauce. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally to prevent sticking and ensure even cooking. Once the sauce has reduced and coated the lotus root beautifully, stir in 1 Tbsp of rice syrup (or corn syrup) just before turning off the heat. Toss quickly to coat the lotus root with the syrup, enhancing its glossy finish. Transfer the finished braised lotus root to a serving plate and sprinkle with toasted or black sesame seeds for added flavor and visual appeal.
Step 9
And there you have it! Perfectly chewy, glossy, and incredibly delicious braised lotus root. It’s so good it’ll make you want to finish a whole bowl of rice. Give this recipe a try!
