Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Yeongeun Jorim (Sweet Soy-Braised Lotus Root)
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- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 131
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 5 g
- Sugar
- 14 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 480 mg
Lotus root braised in a sweet and savory soy-based sauce known as yeongeun jorim (연근조림) is a popular Korean banchan (side dish). It's famous for its unique texture and pleasant earthy flavor as much as for the lacy, flower-like appearance of the thinly sliced lotus root. The root is first blanched to remove bitterness, then simmered until pleasantly crisp-tender. A glaze of soy sauce, rice syrup and mirin and a sprinkle of sesame seeds give it its classic flavor. It pairs well with rice and other banchan in many Korean meals.
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 131
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 5 g
- Sugar
- 14 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 480 mg
Ingredients
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Directions
- Bring 10 cups of water to a boil in a large pot. Add the distilled vinegar and lotus root to the water and blanch for 4 minutes. Drain the lotus root into a colander and set aside.
- In the same pot, immediately add 2 cups water, the lotus root, soy sauce, ginger, sugar and mirin and bring to boil over medium-high heat. Lower the heat to medium and simmer, uncovered, flipping and turning the lotus frequently, until the liquid is reduced and mostly gone, about 20 minutes. (The lotus root will not be completely submerged in the liquid so be sure to toss it frequently for even cooking.)
- Add the rice syrup to the pot when the liquid is mostly reduced and starts to look shiny and bubbly and you start to see the bottom of the pot as you stir the lotus root. Toss the lotus root until it’s glossy, 2 to 3 minutes; watch carefully and don’t overcook as the soy sauce and sugar in the liquid could burn and give the dish an unpleasant taste.
- Turn off the heat and mix in the sesame seeds and sesame oil. Remove the ginger slices. Serve immediately or refrigerate in an airtight container for at least 1 hour to let the flavors develop. Leftovers can be refrigerated for up to 4 days.
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