Korean Braised Lotus Root
Yeon-geun Jorim
Ingredients
Main Ingredients
- 650 g lotus root weight after slicing
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 tbsp cooking oil
Sauce (mix beforehand)
- 540 ml water Kelp-infused water adds depth of flavor
- 150 g corn syrup or rice syrup
- 90 g soy sauce
- 2 tbsp mirim Cooking wine
- 1/3 tsp ginger powder optional (Alternatively, add 2 slices of fresh ginger and remove halfway through cooking)
Blanching
- 2 L water
- 2 tbsp vinegar
Instructions
Prep
- Wash the lotus root thoroughly and peel it.
- For deep grooves that are hard to peel, slice first and then peel.
- Slice into 1 cm thick rounds.
Blanching
- Bring 2 liters of water and 2 tbsp vinegar to a boil.
- Add the lotus root. Once the water returns to a boil, blanch for 5 minutes.
- This step prevents discoloration and removes the slightly astringent taste.
- Rinse under cold water and pat dry with paper towels.
Medium-high heat | 2 minutes
- Heat 2 tbsp cooking oil in a deep pan. Add the dried lotus root slices and sauté for 2 minutes.
Medium heat | 20 minutes
- Pour in the prepared sauce, cover with a lid, and simmer for 20 minutes. Stir once halfway through.
Medium heat | 15-20 minutes
- Remove the lid and continue cooking, stirring constantly, until the sauce thickens and clings to the lotus root.
- It may look like it’s about to burn, but it won’t—keep stirring until most of the liquid has evaporated.
- Turn off the heat and finish with sesame oil and toasted sesame seeds. Mix well to coat.
Serving
- Serve warm as a side dish, or chill and enjoy straight from the fridge—it's delicious either way.