Lotus root is low in calories and high in fiber which makes them a great vegetarian/vegan side. Braised Lotus Root (Yeongeun Jorim) is a delicious Korean side dish which is crunchy, sweet and salty all in one bite
Lotus root is available in most Asian markets. While it’s hard to find ones without any blemishes, choose the ones which are firm and have the least amount of bruises.
The lotus root is peeled, sliced and boiled in vinegar water which helps remove some of the bitterness and prevents from discoloring. Then they are simmered in a soy sauce based sauce until they are tender. Rice syrup is added towards the end for a glossy finish.
Sauce Peel and slice the lotus root into 1/4 inch slices. Add to a pan filled with enough water to cover, along with 1 Tablespoon of white vinegar. Bring to a boil and simmer for about 10 minutes. Drain out the water. In the same pan, add 1 Tablespoon of oil and sauté the lotus root with garlic for a few minutes. Add the water, soy sauce, rice wine, and sugar and bring to a boil. Reduce heat, cover and simmer for about 20-25 minutes, stirring a few times for the sauce to evenly coat. Stir in your choice of syrup and continue to cook for about 5 minutes, stirring often. Turn on the heat to high and sauté until the liquid is absorbed. Turn off the heat and stir in optional sesame oil and sesame seeds. Store in an airtight container in the fridge for up to a week.
Ingredients
Instructions
Notes