Yeongeun jorim, or braised lotus root, is a beloved Korean side dish known for its subtly sweet and savory flavor profile. This comforting dish showcases the unique texture of lotus root, transforming its slightly crunchy nature into a tender, melt-in-your-mouth experience. The simple yet elegant preparation allows the natural sweetness of the lotus root to shine, beautifully complemented by the rich soy sauce-based braising liquid. It's a perfect accompaniment to grilled meats, rice, or enjoyed on its own as a satisfying vegetarian option. This recipe is particularly accessible for both novice and experienced cooks, offering a delicious taste of Korean culinary tradition.
Beyond its delightful taste, yeongeun jorim is also surprisingly easy to make. The ingredients are readily available, and the cooking process is straightforward, resulting in a flavorful dish that’s sure to impress. Ready to create this delectable Korean side? Let's dive into the step-by-step instructions and prepare your own batch of this amazing vegan braised lotus root.
Tools Needed
- Large pot
- Large skillet
Ingredients
- Lotus root: 1 kilogram
- Rice vinegar: 1 tablespoon
- Vegetable oil: 1 tablespoon
- Water: 100 grams
- Soy sauce: 3 tablespoons
- Brown sugar: 1 tablespoon
- Corn syrup: 1 tablespoon + 2 tablespoons (later)
- Sesame oil: 1 tablespoon
- Sesame seeds: null
- Salt: null (alternative to rice vinegar)
- Honey: null (optional, non-vegan substitute for corn syrup)
- Agave: null (optional, non-vegan substitute for corn syrup)
Step-by-Step Instructions
Step 1. Prepare the Lotus Root
- Cut the lotus root into 1-centimeter thick slices after cutting off the ends.
- Boil a large pot of water, add rice vinegar (or salt the root in cold water before boiling).
- Add lotus root slices and boil for about 3 minutes. Rinse with cold water and drain.
Step 2. Sauté and Braise
- Heat a large skillet over medium-high heat. Add vegetable oil and stir-fry the lotus root for 2-3 minutes.
- Return the lotus root to the pot. Add water, soy sauce, brown sugar, and corn syrup. Mix well.
- Cover the pot, lower heat to medium-low, and simmer for 10 minutes. Mix and simmer for another 10 minutes.
Step 3. Glaze and Finish
- Add 2 tablespoons of corn syrup and 1 tablespoon of sesame oil. Mix well and cook until the sauce caramelizes and thickens.
- Add more corn syrup if you want it sweeter.
Step 4. Serve
- Serve with toasted sesame seeds.
Read more: Kinpira Gobo Recipe: Easy & Crunchy Japanese Burdock Root Side Dish
Tips
- Boiling with vinegar neutralizes the lotus root's bitterness.
- Lotus root is in season in autumn.
- When buying lotus root, choose a heavy one with few scratches.
- Lotus root contains lots of Vitamin C, good for the immune system and skin.
Nutrition
- Calories: 670
- Fat: 10g
- Carbs: 135g
- Protein: 12g
FAQs
1. Can I use frozen lotus root for this recipe?
Yes, but ensure it's fully thawed and patted dry before braising. Frozen lotus root might release more water, potentially affecting the braising liquid's consistency.
2. What can I substitute for soy sauce if I'm allergic?
Tamari or coconut aminos are good alternatives. They offer a similar salty and umami flavor.
Enjoy your delicious and healthy plate of vegan yeongeun jorim! This simple recipe is a perfect introduction to Korean cuisine, showcasing the delightful versatility of lotus root. We hope you'll add this flavorful side dish to your regular cooking repertoire.