A favorite Korean side dish that’s salty-sweet, crunchy, and so tasty: Braised Lotus Root or Yeongeum Jorim! A simple recipe that stars sliced lotus root cooked with soy sauce, brown sugar, mirin, and corn syrup until glazy, and absolutely delicious. Nutty tasting and incredibly satisfying, they are also beautiful to serve!
Korean Braised Lotus Root (Yeongeum Jorim)
Korean Braised Lotus Root, also called Yeongeum Jorim, is a Korean side dish made from the bulb of water lily plants. The white, bulbous plant is peeled and sliced into thin rounds. After a quick blanch in vinegar to remove the bitter flavor, it’s braised in a mixture of soy sauce, mirin, brown sugar, and corn syrup. As it cooks, the sauce reduces to a sticky, glazy consistency.
Yeongeum Jorim is deliciously crunchy and crispy. Full of fiber and vitamin C, it’s also filling and incredibly satisfying. Naturally vegan, it’s a favorite for everyone!
Korean Braised Lotus Root is also one of the prettiest vegetables on the Korean table. They look like shiny, flower-like jewels and are almost too pretty to eat!
Braising the lotus root helps the neutral-flavored vegetables to absorb deep flavour. The final result is a beautiful dish that sparkles with a shiny patina and an addictive, salty-sweet flavor. Enjoy!
What are Lotus Roots?
Lotus Roots are the edible stems of the Lotus plant. They are crunchy, mildly flavored, and filled with fiber, potassium, and vitamin C. Much loved by vegetable enthusiasts, they are hearty, filling, and satisfying!
Lotus roots can be prepared in a variety of ways. They taste good steamed, deep fried, stir-fried, and braised. Their versatility makes them a staple in Asian cooking. Like tofu, they absorb flavor well and taste good in both sweet or savory preparations.
Ingredients:
- Lotus Root. The edible, bulbous stems of Lotus plants. Nutritious, hearty, and filling. At the Asian market, look for them in packages where they will be already peeled and sliced. Otherwise, buy them whole — you can peel and slice them yourself.
- Vinegar. Removes the bitter/astringent flavor.
- Soy Sauce. Do not use low-sodium soy sauce! The flavor will not be the same.
- Brown Sugar. Adds deep, caramel-y sweetness.
- Mirin. Japanese/Korean cooking wine.
- Corn Syrup. To create that shiny, sticky glaze at the end. I’ve tried subbing with honey, agave, and sugar but the final texture is not the same. Korean corn syrup is clear (called “mul-yeot”) but any light corn syrup works.
- Sesame Oil. A drizzle at the end adds so much nutty fragrance and flavor.
- Sesame Seeds. The pretty garnish adds a nutty crunch.
Instructions:
- Blanch with vinegar. An essential step to remove the bitter/astringent flavor. Cover with water and 1 Tbsp vinegar. Boil for 5 minutes. Drain.
- Braise in liquid. Add drained Lotus Root back to the pan. Add soy sauce, brown sugar, Mirin, and water. Bring to a boil then lower heat and simmer for 15 minutes, stirring with a silicone spatula from time to time.
- Reduce until dark + syrupy. Add corn syrup. Watch the liquid carefully as it evaporates. Cook until dark, saucy, and syrupy.
- Garnish and serve. Drizzle with sesame oil and sprinkle with sesame seeds. Enjoy cold or room temperature!
PRO Tips:
- Watch carefully. At the end, the liquid will evaporate quickly. Make sure it doesn’t burn.
- Spoon braising liquid over the vegetables. Scrape all that delicious braising liquid in the bottom of the pan on top of the lotus roots while cooking.
- Serve with rice. The salty-sweet flavor may be overwhelming on its own. Serve with rice to best enjoy the flavor!
- Use a non-stick skillet. For easy cleanup. The glazy sauce can be quite sticky and difficult to clean up.
Serve with:
FAQ:
Where can I buy Lotus Root?
Most Asian grocery stores carry Lotus Root in the PRODUCE section. You can find them 1) pre-sliced and lightly blanched (in a plastic vacuum-sealed package) or 2) completely raw (round and bulbous with a brown/beige skin).
To make things easier, I buy the pre-sliced kind. It’s already peeled and sliced into even rounds. But you can certainly buy ones that are whole. Make sure to peel and slice before cooking.
More Korean side dishes to enjoy:
- Soy Sauce Quail Eggs
- Spicy Fish Cakes (Eomuk Bokkeum)
- Air Fryer Panko Tofu
- Braised Tofu (Dubu Jorim)
- Steamed Egg (Gyeran Jjim)
- Korean Potato Salad (Gamja Salad)
Korean Braised Lotus Root (Yeongeum Jorim)
Equipment
- non-stick pan
Ingredients
- 1 package pre-peeled, pre-sliced Lotus Root
- 4 cups water
- 1 Tbsp vinegar
Braising Liquid:
- 1 cup water
- 1/4 cup soy sauce (do not use low sodium soy sauce!)
- 1/4 cup brown sugar
- 1/4 cup Mirin
- 1/4 cup corn syrup (any kind works)
Garnish:
- drizzle sesame oil
- sprinkle sesame seeds
Instructions
- Blanch. Rinse pre-sliced, pre-peeled Lotus Root with cold water and drain. Place in a non-stick pan and cover with 4 cups water and 1 Tbsp vinegar. Boil for 5 minutes. Drain.
- Cook. Add Lotus Root back to the non-stick pan. Add Lotus Root back to the pan. Add soy sauce, brown sugar, corn syrup, Mirin, and water. Bring to a boil then lower heat and simmer for 15 minutes, until lotus root is dark brown in color and slightly crispy. If you like it softer, cook for an additional 5-10 minutes. Stir with a silicone spatula from time to time.
- Reduce. Add corn syrup and mix with a spatula. Keep cooking but watch carefully as it evaporates, stirring often. Cook until dark, saucy, and syrupy. The corn syrup will create a shiny, sticky coating. Make sure to stir liquid from the bottom of the pot so the liquid doesn't burn.
- Serve. Garnish with sesame oil and sesame seeds. Enjoy cold or room temperature!
Notes
- Watch carefully. At the end, the liquid will evaporate quickly. Make sure it doesn’t burn.
- Spoon braising liquid over the vegetables. Scrape all that delicious braising liquid in the bottom of the pan on top of the lotus roots while cooking.
- Serve with rice. The salty-sweet flavor may be overwhelming on its own. Serve with rice to best enjoy the flavor!
