Braised Dishes
Yeongeun-jorim (Braised Lotus Root)
Blanch the lotus root, then braise it in a soy sauce and corn syrup glaze until shiny. Simmer over medium-low heat until the centers turn translucent, and finish with sesame seeds.
한국어로 보기 (Korean version)
Steps
- 1
Peel the lotus root, slice it 0.5 cm thick, soak in vinegar water for 10 minutes, and rinse.
The vinegar reduces browning and the harsh, astringent taste.
- 2
Blanch in boiling water for 2 minutes and drain in a strainer.
- 3
Put the lotus root, water, soy sauce, and sugar in a pan and braise over medium heat for 10 minutes.
- 4
Add the corn syrup and reduce over medium-low heat for 5 minutes more, until almost no liquid remains.
Stir now and then so it doesn't burn.
- 5
Add the sesame oil, sesame seeds, and thinly sliced leek, toss, and serve.
Substitutions
| Instead of | Use | How |
|---|---|---|
| corn syrup | 1 Tbsp oligosaccharide syrup | If it isn't sweet enough, add a little more sugar. |
| lotus root | 200 g burdock root | Blanch burdock 1 minute longer. |
Storing leftovers
As a soy-braised side dish, it keeps 4–5 days in the fridge once cooled and stored airtight. It's crunchier eaten cold, and if the glaze has firmed up, leave it at room temperature for 10 minutes to loosen. To keep it longer, freeze in portions, then thaw and warm in a pan over low heat to eat.
Serve with
Rice, doenjang-guk (soybean paste soup), and a grilled dish. It's also a good lunch-box side.
Making more or less
For more shine, add another 1/2 Tbsp corn syrup.
Questions
How do I reduce the harsh taste and browning of lotus root?
Cut lotus root browns quickly when it meets the air, and it has a harsh, astringent taste. Soak it in vinegar water as soon as it's sliced to limit the browning, and blanch it once to take out the harshness. A little darkening is fine to eat.
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