Yeongeun jorim (Sweet soy braised lotus root)
Print Recipe
4.45 from 9 votes

Yeongeun jorim (Sweet Soy Braised Lotus Roots)

Sweet, savory, and crunchy lotus root slices!
Servings: 8
Author: Hyosun

Ingredients

  • 1 pound lotus roots yeon-guen, 연근
  • 1 tablespoon vinegar
  • 1/2 tablespoon sesame oil
  • 1/2 teaspoon sesame seeds

For the braising liquid

  • 4 tablespoons soy sauce
  • 2 tablespoons rice wine
  • 2 tablespoons sugar
  • 1 tablespoon vegetable or canola oil
  • 2 tablespoons corn syrup oligodang (올리고당), or rice malt syrup (jocheong, 조청) -- See note

Instructions

  • Cut the tough ends of the lotus root, and peel the skin with a potato peeler. Thinly slice the lotus root, about 1/4-inch thick.
    Yeongeun jorim (Sweet soy braised lotus roots)
  • Add the lotus root slices to a medium size pot with enough water to cover them and a tablespoon of vinegar. Bring it to a boil and cook, uncovered, for about 10 minutes.
    Yeongeun jorim (Sweet soy braised lotus roots)
  • Drain, and rinse with cold water.
    Yeongeun jorim (Sweet soy braised lotus roots)
  • Return them to the pot. Add 1 cup of water and the soy sauce, rice wine, sugar, and oil. Bring it to a boil.
    Yeongeun jorim (Sweet soy braised lotus roots)
  • Continue to boil, uncovered, over medium high heat until the liquid is reduced to about 3 tablespoons, about 15 minutes. Stir occasionally to rotate the lotus root slices.
    Yeongeun jorim (Sweet soy braised lotus roots)
  • Add the corn syrup and sesame oil, and stir well until the liquid is almost gone, 3 to 4 minutes. Keep your eyes on the pot to avoid burning the lotus root. Sprinkle with the sesame seeds to serve.
    Yeongeun jorim (Sweet soy braised lotus roots)
  • Keep the leftover in the fridge. Coat with the sauce at the bottom when serving.

Notes

You can also use 1-1/2 tablespoons honey.