Get ready to transform an ordinary vegetable into a mind-blowing culinary experience that will transport your taste buds straight to the heart of Korea! Yeongeun jorim, or sweet soy braised lotus roots, is not just a side dish—it's a flavor explosion that combines delicate texture, rich umami, and a perfect balance of sweet and savory notes that will make your dinner guests wonder about your secret cooking skills.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 pound lotus roots, peeled and sliced
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 2 cups water
- Sesame seeds for garnish
Instructions
- Prepare the lotus roots by thoroughly washing and peeling the skin. Slice the lotus roots into thin, uniform rounds approximately 1/4 inch thick, ensuring they are evenly cut for consistent cooking.
- In a medium-sized saucepan, combine soy sauce, sugar, sesame oil, minced garlic, and water. Whisk the ingredients together until the sugar is completely dissolved, creating a flavorful braising liquid.
- Add the sliced lotus root pieces to the sauce, ensuring they are fully submerged. Bring the mixture to a gentle boil over medium-high heat.
- Once boiling, reduce the heat to low and cover the pan. Simmer the lotus roots for approximately 20-25 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Continue cooking until the lotus roots become tender but still maintain a slight crispness, and the sauce has reduced and thickened to a glossy, sticky consistency.
- Remove from heat and let the lotus roots rest in the sauce for an additional 5 minutes to absorb maximum flavor.
- Transfer the braised lotus roots to a serving dish, spooning any remaining sauce over the top.
- Garnish generously with toasted sesame seeds for added texture and nutty flavor.
- Serve warm as a side dish or banchan, enjoying the sweet and savory flavors of this traditional Korean preparation.
Tips
- Choose Fresh Lotus Roots: Select firm, unblemished lotus roots with minimal dark spots. The fresher they are, the crispier your result will be.
- Slice Uniformly: Use a sharp knife to create even 1/4 inch rounds. This ensures consistent cooking and an appealing presentation.
- Don't Rush the Simmering: Low and slow is the key. Patience allows the lotus roots to absorb the sauce and become tender without losing their signature crunch.
- Watch Your Liquid: If the sauce reduces too quickly, add a little water to prevent burning and maintain a glossy coating.
- Toasting Sesame Seeds Matters: Lightly toast your sesame seeds in a dry pan before garnishing to enhance their nutty flavor and aroma.
- Make Ahead Friendly: This dish actually tastes even better the next day, as the flavors continue to develop, making it perfect for meal prep!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 20g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
