Delicious Braised Lotus Root with a Crispy Texture
Delicious Braised Lotus Root with a Crispy Texture
Lotus Root Side Dish (Yeongeun Jorim): Easy and Crowd-Pleasing!
Make a delightful side dish with nutrient-rich lotus root. The subtle sweetness and savory soy sauce glaze create a flavor profile that everyone, young and old, will love. This recipe is simple enough to make easily at home.
Main Ingredients- 300g lotus root (pre-sliced, store-bought)
- 1 red chili pepper
- 1 green chili pepper (optional, for spice)
- 2-3 bay leaves
Seasoning Ingredients- 3-4 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 tsp minced garlic
- 1 Tbsp cooking sake (or mirin)
- 2 Tbsp oligosaccharide (or corn syrup)
- A little sugar (to adjust sweetness)
- 1 cup (200ml) water
- 1 tsp sesame oil
- A little toasted sesame seeds
- 3-4 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 tsp minced garlic
- 1 Tbsp cooking sake (or mirin)
- 2 Tbsp oligosaccharide (or corn syrup)
- A little sugar (to adjust sweetness)
- 1 cup (200ml) water
- 1 tsp sesame oil
- A little toasted sesame seeds
Cooking Instructions
Step 1
Prepare one pack of pre-sliced lotus root, readily available in stores. Remove the lotus root from the packaging and soak it in cold water for 5-10 minutes. (This helps remove any astringency and maintain its color.) If using fresh lotus root, peel it, slice it to your desired thickness, and blanch it in boiling water for just 1-2 minutes. Be careful not to over-blanch, as it can become mushy.
Step 2
In a small bowl, combine the soy sauce, oyster sauce, minced garlic, cooking sake, oligosaccharide, and sugar. Whisk well to create the seasoning sauce. You can adjust the amount of oligosaccharide or sugar according to your preference for sweetness. Adding oyster sauce enhances the umami flavor, making it even more delicious.
Step 3
Place the prepared lotus root in a deep frying pan or pot. Pour in 1 cup (200ml) of water. Add the bay leaves and pour the prepared seasoning sauce over everything. Start by bringing it to a boil over high heat.
Step 4
Thinly slice the red and green chili peppers diagonally. (Add more green chili if you prefer more spice.) Add the sliced chilies to the pan during simmering. The aroma and mild spiciness of the peppers will infuse into the lotus root, adding another layer of flavor. Once the flavors have sufficiently infused, you can remove the bay leaves as their fragrance will have dissipated.
Step 5
Reduce the heat to medium-low and simmer until the sauce has thickened and is almost completely absorbed. It’s important to reduce the glaze until the lotus root looks glossy. Finally, turn off the heat, drizzle in the sesame oil, and sprinkle with toasted sesame seeds. Mix well, and your delicious braised lotus root is ready! It tastes even better once it has cooled slightly.
