Yeongeun Jorim, Braised Lotus Roots – 연근 조림
Lotus roots (Yeon-geun) are widely used in Korea and other Asian countries. This sweet soy-braised dish is one of the most popular dishes made by yeongeun in Korea. It surely deserves a spot on your favorite basic side dish (mit-banchan, 밑반찬) list.
As I mentioned in my stir-fried lotus root post, lotus root is the stem of the lotus plant, which is high in dietary fiber, vitamins, and minerals. It has a mildly sweet taste, and a fibrous, starchy, and crunchy texture.
And don’t forget, #LifesDelicious, so enjoy it!
For more Healthy, Delicious & Easy Recipes
- 1 pound lotus roots (Yeon-guen, 연근)
- 1 tablespoon vinegar
- 1/2 teaspoon sesame seeds - optional garnish
- For the braising liquid
- 4 tablespoons soy sauce
- 2 tablespoons rice wine
- 2 tablespoons sugar 1.5 T for less sweet
- 1 tablespoon cooking oil
- 2 tablespoons corn syrup, oligodang (올리고당), or rice malt syrup (jocheong, 조청) or 1 tablespoon honey (or to taste)
- 1/2 tablespoon sesame oil
- Cut the tough ends of the lotus root, and peel the skin with a potato peeler. Thinly slice the lotus root, about 1/4-inch thick.
- Add the lotus root slices to a medium-size pot with enough water to cover them and a tablespoon of vinegar. Bring it to a boil and cook, uncovered, for about 10 minutes (or 20 minutes for softer yeongeun).
- Drain, and rinse with cold water.
- Return them to the pot. Add 1 cup of water and the soy sauce, rice wine, sugar, and cooking oil. Bring it to a boil.
- Continue to boil, uncovered, over medium-high heat until the liquid is reduced to about 4 tablespoons, 15 to 20 minutes. Stir occasionally to rotate the lotus root slices.
- Add the corn syrup and sesame oil, and stir well for 3 to 4 minutes. Keep your eyes on the pot to avoid burning the lotus root. Sprinkle with the optional sesame seeds to serve.
- Keep the leftover in the fridge. Coat with the sauce at the bottom when serving.
1. As for the braising liquid, I simply used water as a base, but dashima broth or dried shiitake mushroom-soaked water would add another layer to the flavor. You can also add a few slices of garlic or ginger if you like. 2. The cooking time I used here gives the right amount of crunchiness and chewiness to the lotus root to my taste. If you like it crunchier, reduce the pre-boiling time from the recipe. Likewise, if you want it softer and chewier, pre-boil longer.