Yeongeun Jorim (Braised Lotus Root) with Nuts
A savory-sweet side dish of lotus root braised in soy sauce seasoning with nuts added for a nutty flavor.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish features lotus root braised in a savory-sweet soy sauce seasoning, accompanied by nutty roasted nuts. Sautéing the lotus root first in oil with minced garlic keeps the slices from breaking apart easily. Depending on how long you braise it, you can tailor the texture to be either crunchy or chewy.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Lotus root270 g (after cleaning)
- Nuts1/3 cup
- Water1 1/2 cups
Seasoning
- Minced garlic1 tbsp
- Gin (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Dark brown sugar (or brown sugar, white sugar)1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Rice syrup (jocheong) (or corn syrup (mulyeot))2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1/2 tbsp
- Toasting the nuts in a dry pan or lightly roasting them in an air fryer removes any stale smell and brings out their nutty flavor.
- Since it will be braised in the soy sauce liquid for a long time, you can skip the blanching step.
Steps
Prepare the ingredients
Lotus root tends to have a lot of dirt on it, so rinse it first under running water.
Slice the ingredients
Peel the skin with a peeler, cut into slices about 0.5 cm thick, and cut each slice in half.
Rinse once in water and drain in a strainer.
Since it will be braised in the soy sauce liquid for a long time, you can skip the blanching step.
Toasting the nuts in a dry pan or lightly roasting them in an air fryer removes any stale smell and brings out their nutty flavor.
Chop them finely.
Sauté in garlic oil
Heat a pan, add 2 to 3 tbsp of cooking oil, and sauté the garlic without burning it to release its aroma.
Add the lotus root and sauté for 2 to 3 minutes until glossy all over and lightly cooked on the outside.
Sautéing it first like this before braising prevents it from breaking apart easily.
Braise
Add 1 1/2 cups of water and the seasoning (3 tbsp regular soy sauce (jin-ganjang), 2 tbsp mirin (cooking rice wine), 1 tbsp dark brown sugar). Once it comes to a rolling boil, cover with a lid and simmer over low heat for about 10 minutes so it cooks through to the center and absorbs the flavor.
Open the lid and boil down over high heat until only a shallow amount of liquid remains...
Add 2 tbsp of rice syrup (jocheong) (or corn syrup (mulyeot)) to add sweetness and braise until glossy.
Do not boil the liquid down completely; turn off the heat while leaving enough liquid to keep it moist.
Finish by adding the nuts, toasted sesame oil, and toasted sesame seeds.
Complete
Lotus root is delicious braised on its own, but try adding a handful of nuts to give it an extra nutty flavor.
The crisp, sweet lotus root pairs wonderfully with the nuts.
At first, each bite feels soft and slightly chewy, followed by that refreshing crunch at the end...
Even kids love this healthy braised lotus root, so enjoy!
Ppunwife's tips
- If you braise it slowly and gently over a long time while adding extra water, you will get a chewy texture. If you prefer a crunchy texture, simply reduce the cooking time and stop when it reaches your desired crunch.
- Sautéing it first like this before braising prevents it from breaking apart easily.
- Do not boil the liquid down completely; turn off the heat while leaving enough liquid to keep it moist.
FAQ
Do I need to blanch the lotus root before braising?
Because it is braised in the seasoned soy sauce liquid for a sufficiently long time, you can skip the blanching step entirely.
How do I prevent the lotus root from breaking apart while braising?
Before pouring in the braising liquid, sauté the slices in hot garlic oil until the outside is lightly cooked to help keep them intact.
Is there a trick to getting rid of the stale smell in nuts?
Lightly toasting them in a dry, ungreased pan or roasting them briefly in an air fryer will remove any stale odor and revive their nutty flavor.
How do I adjust the texture between chewy and crunchy?
Braising gently over low heat for an extended time while replenishing water makes it chewy, while reducing the braising time keeps it pleasantly crunchy.
