📝 About This Recipe
A staple of Korean temple cuisine and home-style lunchboxes, Yeongeun-jorim is a masterclass in texture and balance. These crunchy, wheel-shaped slices are slow-simmered in a savory-sweet soy reduction until they transform into a deep, mahogany-colored delicacy. With its unique aesthetic and addictive salty-sweet glaze, this dish offers a sophisticated crunch that perfectly complements a bowl of warm steamed rice.
🥗 Ingredients
Main Ingredients
- 1 lb Fresh Lotus Root (peeled and sliced into 1/4 inch thick rounds)
- 4 cups Water (for parboiling)
- 1 tablespoon Rice Vinegar (to remove bitterness and prevent discoloration)
Braising Liquid
- 2 cups Water (filtered)
- 1/2 cup Soy Sauce (Jin-ganjang or regular soy sauce)
- 3 cloves Garlic (minced)
- 1 tablespoon Vegetable Oil (adds a silky sheen)
- 1/3 cup Brown Sugar (packed)
The Glaze and Finish
- 3 tablespoons Rice Syrup (or corn syrup for that signature shine)
- 1 tablespoon Toasted Sesame Oil (added at the very end)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Begin by peeling the lotus root with a vegetable peeler and rinsing it thoroughly under cold water. Slice into uniform rounds, approximately 1/4 inch (5-6mm) thick.
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2
In a large pot, bring 4 cups of water to a boil. Add 1 tablespoon of rice vinegar and the sliced lotus root.
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3
Parboil the lotus root for 5-8 minutes. This step is crucial as it removes the natural astringency and ensures the final texture is crisp yet tender.
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4
Drain the parboiled lotus root and rinse again under cold running water to stop the cooking process. Set aside.
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5
In a wide, heavy-bottomed pan or braising pot, combine 2 cups of water, soy sauce, minced garlic, vegetable oil, and brown sugar.
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6
Stir the mixture over medium-high heat until the sugar has completely dissolved and the liquid begins to bubble.
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7
Add the parboiled lotus root slices to the pan, ensuring they are mostly submerged in the liquid.
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8
Reduce the heat to medium-low, cover with a lid, and simmer for 25-30 minutes. The lotus root will slowly absorb the dark pigments of the soy sauce.
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9
Remove the lid and check the liquid level. It should be reduced by about two-thirds. Increase the heat slightly to medium.
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10
Add the rice syrup (or corn syrup). Stir gently but thoroughly to coat every slice. The syrup is what creates the beautiful, sticky glaze.
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11
Continue to braise, stirring frequently, for another 5-10 minutes until the sauce has thickened into a syrupy consistency and the lotus root looks dark and glossy.
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12
Once the sauce is nearly gone and only a thick glaze remains at the bottom, turn off the heat.
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13
Drizzle with toasted sesame oil and toss one last time to incorporate the nutty aroma.
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14
Transfer to a serving dish and sprinkle generously with toasted sesame seeds for a professional finish.
💡 Chef's Tips
For the best texture, ensure you don't slice the lotus root too thin, or it will lose its characteristic snap. If you prefer a softer, chewier texture, increase the initial simmering time with the lid on by an extra 10 minutes. Using rice syrup (mul-yeot) provides a much better shine and a more authentic 'tacky' texture than using sugar alone. If you find fresh lotus root unavailable, frozen pre-sliced lotus root works well; just skip the parboiling step or reduce it to 2 minutes. Store leftovers in an airtight container in the fridge; they actually taste better the next day as the flavors continue to penetrate.
🍽️ Serving Suggestions
Serve as part of a traditional Korean 'Banchan' spread alongside kimchi and seasoned spinach. Pairs beautifully with a bowl of multi-grain rice (Japgokbap) to balance the salty-sweet notes. Add it to a vegetarian Bibimbap bowl for an unexpected and delightful crunch. Enjoy with a chilled glass of Korean barley tea (Boricha) to cleanse the palate between bites. Pack it into a Bento box; it's a perfect room-temperature side dish that doesn't lose its appeal.