Yeongeun-jorim (Soy-Braised Lotus Root)
A salty-sweet lotus root side dish made with just a handful of pantry ingredients. Blanching the lotus root first removes its bitterness, and simmering it in a soy sauce glaze gives it a chewy yet crunchy bite. Make a batch and it keeps well as a make-ahead side dish for days.
Ingredients
Main
- Lotus root800g
Sauce
- Water2 cups
- Soy sauce14 tbsp
- Cooking wine2 tbsp
- Sugar3 tbsp
- Oligo syrup3 tbsp
Directions
- 1
I used 800g of store-bought lotus root.
- 2
Blanch the lotus root in boiling water for 10 minutes.
- 3
Rinse the blanched lotus root thoroughly under cold water.
- 4
Make the braising sauce by mixing soy sauce, sugar, and cooking wine.
- 5
Add 2 cups of water and the sauce to the lotus root, then simmer until the liquid has reduced almost completely. I cooked mine for about 20 minutes.
- 6
Turn off the heat, stir in 3 tablespoons of oligo syrup, and mix well to finish.
- 7
Sprinkle sesame seeds on top to taste.
Tips
Kkwarigochu (shishito-style peppers) go nicely in this dish if you'd like to add them.