Korean Braised Lotus Roots (Yeongeun Jorim)
Yeongeun Jorim is lotus root slowly braised in a sweet and savory sauce. This root crop is a Korean banchan you won’t expect to love!
Servings: 2 people
Ingredients
- 500 grams Lotus Roots
- 2 tbsp Vegetable or Canola Oil For sauteing
- 6 tbsp Soy Sauce
- 2 tbsp Mirin
- 2 tbsp Plum Sauce
- 1 tbsp Garlic
- 1 tsp Ginger
- 2 cups Dashi Stock
- 1 tbsp Honey
- 4 tbsp Corn Syrup or Sugar
- 1 tbsp Sesame Oil
- 1 tbsp Sesame Seeds
- Black Pepper Optional
- 1 tbsp Brown Sugar
Instructions
- Prepare the lotus roots by slicing them 1/3 inch thick. Wash and soak in water until ready to use.
- Combine the soy sauce, mirin, and plum sauce, and set aside.
- Drain the lotus roots and in high heat, saute it for three minutes.
- Add ginger and garlic and continue sauteing. Add the sauce and mix it well.
- Allow the sauce to reduce a little and add the dashi stock.
- Bring the stock to a boil then lower the heat and allow it to reduce slowly.
- Once the stock has reduced till almost running out, add the honey and corn syrup. Coat the lotus root well.
- Continue boiling until there’s no more stock, add sesame oil, sesame seeds, and black pepper. Mix well then taste and adjust. If it’s bland, add more soy sauce and sugar.
- Add one last tablespoon of sugar. Allow the sugar to dissolve and coat the lotus root into a beautiful glaze.
- Garnish with sesame seeds, serve, and enjoy!