This Braised Lotus Roots (Yeongeun Jourim) recipe is a great addition to your Korean Banchan! Lotus root slices braised in sweet-soy syrup is a great side for any of your favorite Korean dish.
Yeon-geun-jorim (연근조림) is one of the side dishes that I enjoy the most when going to Korean restaurants. Personally, I find it as a perfect side to douse the heat especially if having a spicy Korean platter.
Braised lotus roots is simple to make since I used frozen pre-sliced lotus roots. It’s really a great contrast to savory sides like kimchi. If you’re planning to make several banchan or Korean side dishes, try this Yeongeun Jourim (Braised Lotus Roots) recipe.
What Is Yeon-geun-jorim (연근조림)?
Bapsang or banchan is what you call a collection of small side dishes served along with cooked rice in Korean cuisine. This lotus roots dish is commonly served along with several sides. I like it as a palate cleanser for savory dishes or as dessert.
There are a number of lotus roots recipe and sweet soy braised lotus roots is one of them. It has a sweet-salty taste with subtle nutty notes. The texture can be different depending on several factors like simmer time. It can be soft and chewy or it can be crunchy.
Can I Use Frozen Lotus Roots?
Definitely! I used pre-sliced frozen lotus roots with this Yeongeun Jourim (Braised Lotus Roots) recipe. Thaw the lotus roots first in room temperature before cooking. Lotus roots can be Bought at a Asian, Korean, Chinese, or Japanese grocery store.
If you’re buying the frozen kind, make sure that they not thinly sliced. It should be at least a quarter inch thick to avoid it from breaking when cooking. There is no need to soak frozen roots in water since the pre-packed kind comes soaked in a water and salt solution.
How To Prepare Fresh Lotus Roots
Did you know that you can eat the roots raw? It has a radish-potato taste that and so crunchy. Lotus roots can be tough so it takes a bit of preparation before using for cooking. Look for lotus root that is round, heavy and firm, with no soft spots or bruising.
Peel the roots with a potato peeler then cut them into 1/4 inch thick slices. After slicing, place the roots in a bowl and soak them in cold water, totally submerged, for at least 30 minutes to remove excess starch.
The vegetable has an acidic, bitter taste so blanching the root slices in water and a little bit of vinegar helps remove this. Once this steps are done, the roots are finally ready for braising.
Notes On Some Ingredients
How To Serve And Store
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Yeongeun Jorim (Braised Lotus Roots)
- 300 grams lotus roots (peeled and sliced (1/4 inch thick))
- 4 cups water
- 1 tbsp vinegar
- 1/2 tsp salt
- 2 tbsp dark soy sauce
- 1 cup water
- 3 tbsp brown sugar
- 2 tbsp mirin
- 1 1/2 tbsp corn syrup
- sesame seeds (toasted)
- If using fresh lotus roots, peel and cut to 1/4 in. slices then soak in water for 30 minutes. For pre-sliced frozen roots, skip this step.300 grams lotus roots
- In a pot over medium-high heat. Boil lotus root slices in water, vinegar and salt for 10-20 minutes or until tender.4 cups water, 1 tbsp vinegar, 1/2 tsp salt
- Drain water using a strainer and wash in cold running water. Shake a few times to remove excess water. Set aside
- In a pan or skillet, over medium-low heat, add water, soy sauce, brown sugar and mirin. Stir with a wooden ladle until incorporated.2 tbsp dark soy sauce, 1 cup water, 3 tbsp brown sugar, 2 tbsp mirin
- Tip in the boiled lotus root slices and cook while continuously stirring to avoid burning the bottom for 3-5 minutes .
- Pour the corn syrup and cook for addition 2 minutes. Transfer the lotus roots in a plate.1 1/2 tbsp corn syrup
- Sprinkle some toasted sesame seeds to garnish the yeon-geun-jorim. Serve and enjoy. Bon appetit.sesame seeds