Crispy, Sweet & Savory Braised Lotus Root Recipe
Crispy, Sweet & Savory Braised Lotus Root Recipe
The Ultimate Guide to Making Delicious Braised Lotus Root (Yeongeun Jorim) – A Perfect Side Dish!
Discover how to make a delightful braised lotus root dish with simple ingredients. The perfect balance of crisp texture and sweet, savory flavor makes it an ideal accompaniment to rice. Prepare this easy staple side dish that the whole family will love.
Main Ingredients- Fresh Lotus Root: 450g
- Whole Garlic Cloves: 4
- Vinegar: 3 Tbsp (for blanching lotus root)
Delicious Braising Sauce- Wonsugar or Granulated Sugar: 3 Tbsp
- Soy Sauce: 4 Tbsp
- Water: 400ml
- Corn Syrup or Oligosaccharide Syrup: 3.5 Tbsp
- Grapeseed Oil (or other cooking oil): 3 Tbsp
- Sesame Seeds: 1 Tbsp (for garnish)
- Wonsugar or Granulated Sugar: 3 Tbsp
- Soy Sauce: 4 Tbsp
- Water: 400ml
- Corn Syrup or Oligosaccharide Syrup: 3.5 Tbsp
- Grapeseed Oil (or other cooking oil): 3 Tbsp
- Sesame Seeds: 1 Tbsp (for garnish)
Cooking Instructions
Step 1
Start by washing the fresh lotus root thoroughly under running water to remove any dirt. If the skin is dirty, peel it thinly with a peeler and rinse again. Prepare the lotus root for cooking.
Step 2
Slice the lotus root into uniform pieces, about 0.5cm thick. Rinse the sliced lotus root under cold water to remove excess starch. Then, soak the slices in a bowl of water mixed with 3 tablespoons of vinegar for about 20 minutes. This step is crucial to remove any bitterness and prevent the lotus root from turning dark brown during cooking.
Step 3
Drain the lotus root from the vinegar water and rinse lightly under cold water. In a pot or a wide pan, add the lotus root and stir-fry over high heat for 2-3 minutes. This helps to evaporate the moisture from the lotus root, making it firmer and allowing it to absorb the braising sauce better.
Step 4
Once most of the moisture has evaporated, add 2 tablespoons of grapeseed oil to the pan. Stir-fry the lotus root over medium heat until it becomes lightly golden brown. This process enhances the lotus root’s flavor and improves its texture.
Step 5
To the stir-fried lotus root, add 3 tablespoons of Wonsugar (or granulated sugar), 4 tablespoons of soy sauce, and 400ml of water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer for about 20 minutes, allowing the lotus root to absorb the flavors. Stir occasionally to ensure even coating with the sauce.
Step 6
After simmering for about 20 minutes, reduce the heat to low and add 3.5 tablespoons of corn syrup (or oligosaccharide syrup). This adds a glossy finish and adjusts the sweetness. Gently stir the lotus root with a spatula while simmering slowly, allowing the sauce to penetrate the root.
Step 7
In the final stage, add the 4 thinly sliced garlic cloves and gently mix them with the lotus root. The subtle aroma of garlic will deepen the overall flavor of the braised lotus root.
Step 8
Keeping the heat on low, add the remaining 1 tablespoon of grapeseed oil. Continue to simmer until the sauce has mostly reduced and is coating the lotus root. Be careful not to let it burn, ensuring a beautifully glossy and flavorful braised lotus root.
Step 9
Turn off the heat and transfer the finished braised lotus root to a serving dish. Sprinkle 1 tablespoon of sesame seeds over the top for garnish. The addition of fragrant sesame seeds completes this appetizing dish.
