Crispy and Savory Braised Lotus Root (Yeongeun Jorim)
Crispy and Savory Braised Lotus Root (Yeongeun Jorim)
How to Make Deliciously Non-Salty Braised Lotus Root for a Healthy Side Dish
Lotus root is known for its health benefits, including reducing inflammation and aiding in dementia prevention. This recipe creates a wonderfully crisp and savory braised lotus root that isn’t overly salty, making it a perfect everyday side dish (banchan) that will reduce your worries about what to serve. Enjoy this delightful addition to your meal.
Lotus Root Preparation- 2 small lotus roots
- 1 Tbsp vinegar (for blanching)
Braising Sauce Ingredients- 4 Tbsp soy sauce (Ganjang)
- 1 Tbsp corn syrup (Mulyeot)
- 2 Tbsp perilla oil (or cooking oil)
- 1 Tbsp cooking wine (Mirin)
- 1 tsp ginger syrup
- 1/2 Tbsp sesame oil
- 4 Tbsp soy sauce (Ganjang)
- 1 Tbsp corn syrup (Mulyeot)
- 2 Tbsp perilla oil (or cooking oil)
- 1 Tbsp cooking wine (Mirin)
- 1 tsp ginger syrup
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
First, gently peel the lotus roots using a vegetable peeler. Slice them thinly, about 0.3 cm thick. Slightly thicker slices are also acceptable and can provide a nice texture.
Step 2
Bring a pot of water to a boil. Once boiling, add 1 Tbsp of vinegar to the water. Adding vinegar helps prevent the lotus root from browning and maintains its crispness. Add the sliced lotus root and blanch for just 1-2 minutes after the water returns to a boil.
Step 3
Immediately rinse the blanched lotus root under cold running water. This process partially cooks the lotus root, reducing the braising time and helping to preserve its delightful crunch.
Step 4
Pour 4 Tbsp of soy sauce into a pan.
Step 5
Add 2 Tbsp of perilla oil. If perilla oil is unavailable, you can substitute it with cooking oil or olive oil. (Note: The original input mentioned 1 Tbsp perilla oil and 2 Tbsp olive oil. For a standard recipe, 2 Tbsp perilla oil is common. If you prefer to use olive oil separately, adjust to 1 Tbsp perilla oil and 1 Tbsp olive oil.)
Step 6
Add 1 Tbsp of cooking wine (mirin). Cooking wine helps to remove any unwanted odors and adds a nice sheen to the dish.
Step 7
Add the prepared lotus root to the pan with the sauce ingredients. Begin to braise over medium heat, stirring occasionally to ensure the lotus root is evenly coated with the sauce.
Step 8
Since the lotus root was blanched beforehand, it won’t need a long braising time. Continue to simmer until the sauce has thickened and coats the lotus root nicely.
Step 9
For an enhanced aroma and flavor, add 1 tsp of ginger syrup. If ginger syrup isn’t available, a tiny amount of minced fresh ginger or ginger powder can be used. The slight pungency of ginger adds a wonderful depth to the braised lotus root.
Step 10
Reduce the heat to low to prevent the lotus root from burning. Continue to cook until most of the liquid has evaporated and the sauce has become syrupy. Finish by drizzling in 1/2 Tbsp of sesame oil for a fragrant touch.
Step 11
Once the liquid has mostly evaporated and the braised lotus root is glossy, it’s ready! Serve this delicious side dish over warm rice.
