Crispy and Savory Braised Lotus Root (Yeongeun Jorim)
Crispy and Savory Braised Lotus Root (Yeongeun Jorim)
The Ultimate Korean Side Dish: Easy Yeongeun Jorim Recipe
Experience the delightful crunchy texture of lotus root! Braised in a sweet and savory soy sauce-based glaze, this dish makes for an excellent everyday side, perfect for stocking your refrigerator. Its satisfying chewiness and balanced flavor profile are loved by all ages. Let us guide you through making this fantastic banchan with simple ingredients and steps.
Main Ingredients- 450g Lotus root (net weight after preparation)
- 2 Tbsp Cooking oil
- 1 Tbsp Sesame seeds
Braising Sauce- 4 Tbsp Soy sauce (jin ganjang)
- 1 Tbsp Sugar
- 6 Tbsp Honey (or corn syrup)
- 0.5 Tbsp Sesame oil
- 4 Tbsp Soy sauce (jin ganjang)
- 1 Tbsp Sugar
- 6 Tbsp Honey (or corn syrup)
- 0.5 Tbsp Sesame oil
Cooking Instructions
Step 1
Prepare the lotus root: Peel the lotus root, slice it into approximately 0.5cm thick rounds. Boil in water with a splash of vinegar for about 10 minutes to remove any astringency. Drain and rinse under cold water, then pat dry. (Tip: Boiling the lotus root makes it tender and less likely to break apart during braising, ensuring a crispier texture.)
Step 2
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the prepared lotus root slices and stir-fry for 2-3 minutes until they turn slightly golden and glossy.
Step 3
Pour in the braising sauce ingredients: 4 tablespoons soy sauce, 1 tablespoon sugar, and 6 tablespoons honey. Reduce the heat to medium-low and let it simmer, stirring occasionally to ensure the sauce coats the lotus root evenly.
Step 4
Once the sauce has thickened and is coating the lotus root, turn off the heat. Stir in 0.5 tablespoon of sesame oil and 1 tablespoon of sesame seeds. The residual heat will meld the flavors beautifully, completing your delicious Yeongeun Jorim. (Tip: Adding sesame oil and seeds after turning off the heat preserves their fragrant aroma.)
