Go Back
+ servings

Yeongeun Jorim (Braised Lotus Roots)

This Yeongeun Jourim (Braised Lotus Roots) 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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Korean
Keyword: braised lotus roots, Yeon-geun-jorim
Servings: 6 servings
Calories: 85kcal
Author: Mia

Ingredients

  • 300 grams lotus roots peeled and sliced (1/4 inch thick)
  • 4 cups water
  • 1 tbsp vinegar
  • 1/2 tsp salt

For Braising

  • 2 tbsp dark soy sauce
  • 1 cup water
  • 3 tbsp brown sugar
  • 2 tbsp mirin
  • 1 1/2 tbsp corn syrup

Toppings

  • sesame seeds toasted

Instructions

  • 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

Nutrition

Serving: 6g | Calories: 85kcal | Carbohydrates: 21.1g | Protein: 1.4g | Fat: 0.1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 772mg | Potassium: 287mg | Fiber: 2.5g | Sugar: 9g | Calcium: 31mg | Iron: 1mg