Crispy & Chewy Lotus Root Simmered in Soy Sauce (Yeongeun Jorim)
Crispy & Chewy Lotus Root Simmered in Soy Sauce (Yeongeun Jorim)
Nutritious and Delicious Simmered Lotus Root: A Perfect Side Dish
Lotus root is in season right now, so let’s make a delightful side dish with its signature crispiness. This simmered lotus root offers a wonderfully chewy yet tender texture that everyone, young and old, will love. It’s a fantastic accompaniment for everyday meals or special occasions.
Lotus Root Preparation- 500g lotus root (choose plump pieces)
- 1 Tbsp vinegar (prevents browning and enhances crispiness)
- 1 Tbsp salt (removes bitterness and reduces astringency)
Flavorful Simmering Sauce- 1 cup soy sauce (I mixed Korean soup soy sauce and regular soy sauce; adjust to your preference)
- 3 Tbsp sugar (adjust sweetness to your liking)
- 2 Tbsp corn syrup or rice syrup (adds gloss and prevents stickiness)
- 3 cups water (enough to cover the lotus root)
- 1 Tbsp sesame oil (for the final touch of aroma)
- 1 cup soy sauce (I mixed Korean soup soy sauce and regular soy sauce; adjust to your preference)
- 3 Tbsp sugar (adjust sweetness to your liking)
- 2 Tbsp corn syrup or rice syrup (adds gloss and prevents stickiness)
- 3 cups water (enough to cover the lotus root)
- 1 Tbsp sesame oil (for the final touch of aroma)
Cooking Instructions
Step 1
First, peel the lotus root thoroughly using a peeler. Rinse it under running water, then slice it into uniform rounds about 0.5cm thick. Slicing them too thinly might cause them to break, so aim for a consistent, moderate thickness.
Step 2
In a pot, add enough water to fully submerge the lotus root. Stir in 1 tablespoon of vinegar and 1 tablespoon of salt. Once the water comes to a rolling boil, add the lotus root and blanch for about 1 minute. This brief blanching helps remove any astringency and further enhances the crisp texture. Immediately rinse the blanched lotus root under cold water to remove excess starch, then drain thoroughly in a colander.
Step 3
Now, let’s get to the simmering. In a pot or deep pan suitable for simmering, place the drained lotus root. Add 1 cup of soy sauce, 3 tablespoons of sugar, 2 tablespoons of corn syrup, and the 3 cups of water. Bring this mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to low. Simmer gently for about 30 to 40 minutes, with the lid slightly ajar. Stir the lotus root occasionally to ensure it absorbs the sauce evenly on all sides. If the liquid reduces too much during simmering, add a little more water to prevent it from drying out.
Step 4
When the liquid has reduced to a nice glaze and is almost gone, stir in 1 tablespoon of sesame oil for a final touch of aroma. Your delicious simmered lotus root is ready! Let it cool slightly before transferring to a container. Stored in the refrigerator, this side dish will remain a delightful addition to your meals for several days. Its crisp texture and sweet-savory flavor pair wonderfully with steamed rice.
