Braised Lotus Root, Yongeun Jorim Recipe – Korean Side Dish

Korean cuisine is one of my favourite cuisine. Like most Malaysian, I too had been trained eating spicy food since young and had been and still enjoying it. Sometimes, to me, spiciness seems to makes the food look and taste more appetising. Perhaps because of that, I enjoy eating Korean cuisine too.

After having eating Korean cuisines at the restaurants for sometimes, I have learned to like my Korean food in certain ways and flavours. I believed like all cuisines, each states/ regions will have their own version of food that differentiates themselves from the others. Hence, even with the same food, it will taste slightly different in each places that I dined in.

And as always, I will challenge myself to recreate the food that I like at my home kitchen. Whenever I cook Korean dishes at home, I too will make a few side dishes (banchan) to complement my main dish, just like the Koreans. The side dishes can varies from 3 – 12 varieties, but I always make sure I serve a minimum for 3 side dishes.

One of my favourite side dishes is the braised lotus root, yongeun jorim. This side dish is so easy to make!

Korean banchan (from top left: radish salad, boiled broccoli and braised lotus root)

If you are located in NZ, you will know that there isn’t any fresh lotus root available, hence the next best option available is the frozen lotus root. It still taste good even by using the frozen lotus root. I usually will get the one that had thinly sliced rather than the one whole from the local Asian/ Korean/ Japanese grocer. The whole frozen lotus roots are difficult to handle once thawed as it will becomes too soft. Hence I strongly advise you to get the one that had been sliced thinly instead.

 

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Ingredients
(Serves 3 – 4)

200g lotus roots, thinly sliced
1 tbsp cooking oil
1 tbsp light soy sauce
1/2 tbsp sugar
1/2 tbsp mirin
1/2 tbsp corn syrup
1 cup water

1 tbsp sesame oil
Sesame seeds, toasted

1. Heat up the pan with cooking oil on medium heat.

2. Then add in sliced lotus roots, water, light soy sauce, sugar, mirin and corn syrup into the pan. Stir until all the seasonings are well incorporated.

*If you want a more golden brown colour, you can cheat by adding some dark soy sauce.

*Or you can caramelised the sugar first before adding the lotus roots and other seasoning ingredients.

*Or you can always marinate the lotus root overnight before cooking it.

3. Gently simmer the lotus root until the sauce has reduced and sticky, and lotus roots are cooked.

*Add additional water if required, to further cook until the lotus roots are cooked.

*Once the sauce has reduced, taste to see if further seasonings is required. If yes, seasoned according to your preference.

4. Turn off the heat and then quickly mix in the sesame oil and sesame seeds. Set aside to cool.

Braised Lotus Root, Yongeum Jorim Recipe - Korean Side Dish

• Servings: 3-4
• Difficulty: easy
• Print

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words instead of copy and paste and link back to my blog. Thank you very much!

Ingredients

• 200g lotus roots, thinly sliced
• 1 tbsp cooking oil
• 1 tbsp light soy sauce
• 1/2 tbsp sugar
• 1/2 tbsp mirin
• 1/2 tbsp corn syrup
• 1 cup water
—
• 1 tbsp sesame oil
• Sesame seeds, toasted

Directions

1. Heat up the pan with cooking oil on medium heat.
2. Then add in sliced lotus roots, water, light soy sauce, sugar, mirin and corn syrup into the pan. Stir until all the seasonings are well incorporated.
3. Gently simmer the lotus root until the sauce has reduced and sticky, and lotus roots are cooked.
4. Turn off the heat and then quickly mix in the sesame oil and sesame seeds. Set aside to cool.