Chewy and Sweet Braised Lotus Root (Yeongeun Jorim)
Chewy and Sweet Braised Lotus Root (Yeongeun Jorim)
How to Make Delicious, Chewy Braised Lotus Root for Banchan
Braised lotus root, with its wonderfully chewy texture and savory-sweet flavor, is a beloved banchan (side dish) that everyone enjoys. It’s perfect as a side for rice or as a hearty addition to your bento box. Let me guide you through the detailed recipe!
Main Ingredients- 2 medium lotus roots
- 1 Tbsp vinegar (for blanching lotus root)
Braising Liquid- 400ml water
- 5 Tbsp seasoned soy sauce (matganjang)
- 2 Tbsp sugar
- 1 tsp ginger powder
- 6 Tbsp rice syrup (oligosaccharide) (5 Tbsp initially, 1 Tbsp at the end)
- 400ml water
- 5 Tbsp seasoned soy sauce (matganjang)
- 2 Tbsp sugar
- 1 tsp ginger powder
- 6 Tbsp rice syrup (oligosaccharide) (5 Tbsp initially, 1 Tbsp at the end)
Cooking Instructions
Step 1
Prepare your fresh lotus roots. Peel them cleanly and slice them into rounds about 0.5 cm thick. Ensure the slices are not too thin, as they can break easily.
Step 2
To remove the slightly astringent taste of lotus root and make it crisper, it’s best to soak the slices in a vinegar solution for about 15 minutes. If you’re short on time, you can add 1 tablespoon of vinegar directly to the water when blanching the lotus root. Add enough water to fully submerge the lotus root slices, cover with a lid, and simmer gently over medium-low heat for about 30 minutes until tender. You can check for doneness by piercing a piece with a chopstick; it should go through easily.
Step 3
Drain the blanched lotus root slices using a sieve and let them dry completely. Excess water can prevent the sauce from absorbing properly.
Step 4
In a pot or deep pan suitable for braising, combine 400ml of water, 5 tablespoons of seasoned soy sauce, 2 tablespoons of sugar, and 1 teaspoon of ginger powder. Stir to dissolve the seasonings. Add all the drained, blanched lotus root slices to the pot. The water should be enough to mostly cover the lotus root.
Step 5
Bring the mixture to a boil over medium-high heat and cook until the braising liquid starts to reduce. Initially, you can use a higher heat, but once the liquid begins to simmer down, reduce the heat to medium-low.
Step 6
Once the braising liquid has reduced by more than half, you’ll need to pay close attention to prevent the lotus root from sticking to the bottom or burning. Continuously stir gently with a spatula to ensure the sauce coats the lotus root evenly as it cooks.
Step 7
The braising process is nearing completion when the sauce has reduced significantly and is barely visible at the bottom of the pan, mostly coating the lotus root.
Step 8
At this stage, add the first 5 tablespoons of rice syrup. Carefully toss the lotus root to coat it evenly with the sauce, ensuring it doesn’t break apart. This step adds a lovely glaze and chewy texture.
Step 9
Finally, when the braising liquid has almost completely evaporated, add the remaining 1 tablespoon of rice syrup, along with toasted sesame seeds and 1 tablespoon of sesame oil. Stir for another moment to coat the lotus root. This will result in a glossy, chewy, and delicious braised lotus root. Turn off the heat and let it cool slightly; this allows the flavors to deepen further for an even more satisfying dish.
