Braised Lotus Root, Yeongeun Jorim
연근조림
This is a nice side dish with a good balance of salty and sweet, and it goes well with steamed rice and other vegetable side dishes. It's a perfect opportunity to try an exotic healthy root vegetable rarely appearing on North American tables. Lotus roots a have crunchy texture with sweet-tangy flavors. It is also used in Asian herbal medicine.
Buy Korean ingredients online here.
This is a nice side dish with a good balance of salty and sweet, and it goes well with steamed rice and other vegetable side dishes. It's a perfect opportunity to try an exotic healthy root vegetable rarely appearing on North American tables. Lotus roots a have crunchy texture with sweet-tangy flavors. It is also used in Asian herbal medicine.
Buy Korean ingredients online here.
INGREDIENTS
shop these ingredients online »for soaking lotus root | ||
| 7 oz | Lotus root (Yeongeun) 연근 | Buy |
| 1 cup | Water 물 | Buy |
| 1 tbs | Vinegar 식초 | Buy |
for blanching | ||
| 3 cups | Water 물 | Buy |
for seasoning | ||
| 1½ cups | Water 물 | Buy |
| ¾ cup | Soy Sauce (regular) 왜간장 | Buy |
| ⅓ cup | Sugar 설탕 | Buy |
| 1 tbs | Mul Yeot / Malt (Maltose) Syrup 물엿 (optional) | Buy |
| 1 tbs | Sesame Seeds 깨 (optional) | Buy |
Optional Ingredients and Substitutions
Mulyeot is optional. Add more sugar instead.
Sesame seeds are great in this dish but you can get away without them.
More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.
instructions |
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summary |
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Ingredient amounts in the recipe instructions are for the default serving size. |
Click to enlarge photos. |
Ingredient amounts in the recipe summary are for the default serving size. |
1. Peel & CutPeel and wash lotus root. Cut it into 0.5 cm (a little thiner than ¼”) thick slices. Mix 1 cup of water with 1 tablespoon of vinegar. Soak sliced lotus roots in the vinegar water for 10 minutes. Then, drain water with a strainer. |
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1
Peel & wash Slice into 0.5 cm thickness Mix
Soak lotus roots Drain |
2. BlanchBlanch lotus root in boiling water for 5 min on high heat. Drain all the water out through a strainer. |
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2
Blanch in boiling water High Heat Drain water |
3. BraiseAdd 1½ cup of water, ¾ cup of soy sauce and 5 tablespoons of sugar in a pot and mix well. Add blanched lotus and braise on medium heat with a lid for 15 min. |
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3
Braise with lid
Med Heat |
4. Finish upWhen the sauce boils down, add 1 tablespoon of malt syrup and mix well. Braise for 5 more minutes. Sprinkle sesame seeds. |
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4
Add
Mix well Braise Med Heat Sprinkle sesame seeds |
5. ServeServe in a side dish bowl. Enjoy! |
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5
Serve Enjoy! |
10 min
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