Yeongeun jorim (Sweet Soy Braised Lotus Roots)

Method7 steps · about 40 min

1. 1

   Step 1: Cut the tough ends of the lotus root (1 pound), and peel the skin with a potato peeler. Thinly slice the lotus root, about 1/4-inch thick.

   Uses 1 pound lotus roots (yeon-guen, 연근)

2. 2

   Step 2: Put the lotus-root slices in a medium pot with enough water to cover and the 1 tbsp vinegar. Bring to a boil and cook uncovered for about 10 minutes, or about 20 minutes for softer lotus root.

   Blanch lotus root: 10 minutes firm or 20 minutes softer · 20 minUses Peeled sliced lotus root · 1 tablespoon vinegar · Water, enough to cover the lotus-root slices for blanching

   
3. 3

   Step 3: Drain, and rinse with cold water.

   Uses Blanched lotus root · Cold water, as needed to rinse the blanched lotus root

4. 4

   Step 4: Return the drained, rinsed lotus root to the pot. Add 1 cup water, the soy sauce (4 tablespoons), rice wine (2 tablespoons), sugar (2 tbsp) and cooking oil (1 tablespoon); use 2 tbsp sugar, or 1 1/2 tbsp for a less sweet result. Bring to a boil.

   Uses Drained rinsed lotus root · 1 cup water, for braising · 4 tablespoons soy sauce · 2 tablespoons rice wine · 2 tbsp sugar, or 1 1/2 tbsp for a less sweet result · 1 tablespoon cooking oil

   
5. 5

   Step 5: Continue to boil, uncovered, over medium high heat until the liquid is reduced to about 4 tablespoons, 15 to 20 minutes. Stir occasionally to rotate the lotus root slices.

   Reduce braising liquid to about 4 tbsp · 20 minUses Lotus root in braising liquid

   
6. 6

   Step 6: Add 2 tbsp of your chosen oligo syrup, rice syrup or corn syrup (2 tbsp) and the 1/2 tbsp sesame oil. Stir for 3–4 minutes, watching closely to prevent burning. Sprinkle with the optional sesame seeds (1/2 teaspoon) to serve.

   Glaze lotus root · 4 minUses Reduced braised lotus root · 2 tbsp oligo syrup, rice syrup or corn syrup (choose one) · 1/2 tablespoon sesame oil · 1/2 teaspoon sesame seeds - optional garnish

   
7. 7

   Step 7: Keep the leftover in the fridge. Coat with the sauce at the bottom when serving.

   Uses Finished braised lotus root with its remaining sauce