Korean braised lotus root (yeongeun jorim) is shiny, tender, and completely chewy, with every slice absorbing a savory candy soy glaze. It’s the type of facet dish you’ll be able to’t cease consuming and the one which quietly steals the highlight on the desk. Learn to make it!

Braised lotus root (yeongeun jorim, 연근조림) was at all times on our household desk once I was rising up, and it was one I at all times seemed ahead to. I can nonetheless image my mother slicing the lotus root, the kitchen filling with the light aroma of soy sauce effervescent away. And truthfully, it someway tasted even higher the subsequent day, straight from the fridge.

Lotus root has this naturally crisp texture and a reasonably lace-like sample. It’s simmered simply lengthy sufficient to show tender however nonetheless hold a pleasant little chew. Every slice soaks up that savory candy sauce, and the shiny end makes it look simply as tempting because it tastes. Better of all, it comes collectively in solely about 20 minutes and retains superbly for 3 to 4 days.

Components

Major

• 260 g (9.2 oz) lotus root (contemporary: peel and slice; frozen: use prepared sliced, rinsed and drained)
• 750 ml (3 cups) water
• 1/8 tsp apple cider vinegar
• 1 Tbsp impartial cooking oil – e.g., rice bran oil

Sauce

• 80ml (1/3 cup) water, or 125 ml (1/2 cup) kelp inventory (see Step 2)
• 1 small piece dried kelp (kombu), about 3 cm / 1 inch, non-compulsory (for making kelp inventory)
• 2 1/2 Tbsp soy sauce – Sempio 701 Yangjo Ganjang (샘표 양조간장 701) or Kikkoman model
• 1/2 Tbsp candy rice wine (mirin)
• 1 tsp minced garlic
• 1/2 tsp darkish brown sugar
• 3 Tbsp golden syrup (most well-liked) or Korean rice syrup (ssalyeot, 쌀엿) or mild corn syrup

To End

• 1/2 tsp toasted sesame oil
• 1 tsp toasted sesame seeds

Measurement notice: 1 Tbsp = 15 ml, 1 cup = 250 ml

Make Braised Lotus Root

1. Blanch the lotus root

In a pot, deliver 3 cups (750 ml) water and the apple cider vinegar to a boil. Add the lotus root and blanch for two to three minutes if utilizing frozen slices, or 4 to six minutes if utilizing contemporary. Drain effectively and put aside.

2. Put together the sauce

If utilizing kelp inventory: Soak a small piece of dried kelp (kombu) in 1/2 cup (125 ml) water for 10 minutes, then take away the kelp. Add the soy sauce, mirin, garlic, and brown sugar on to the kelp water, stirring till the sugar is absolutely dissolved. If utilizing plain water, mix these components with 1/3 cup (80 ml) water as an alternative.

3. Simmer with sauce

In a large non-stick pan or braiser, warmth the cooking oil and add the blanched lotus root. Stir briefly over medium warmth. Add the ready sauce and stir till the slices are evenly coated. Proceed cooking till the liquid reduces to about one third of its authentic quantity and begins to thicken.

Add the golden syrup (or rice syrup, or corn syrup) and stir repeatedly over medium to medium-low warmth till the sauce turns shiny and coats the lotus root. If it begins to dry out an excessive amount of, scale back the warmth to forestall burning.

4. End and serve

When the sauce is usually decreased, add the sesame oil and sesame seeds. Give it a fast stir to mix. Serve at room temperature or chilled.

• Blanch the lotus rootIn a pot, deliver 3 cups (750 ml) water and the apple cider vinegar to a boil. Add the lotus root and blanch for two to three minutes if utilizing frozen slices, or 4 to six minutes if utilizing contemporary. Drain effectively and put aside.
• Put together the sauceIf utilizing kelp inventory: Soak a small piece of dried kelp (kombu) in 1/2 cup (125 ml) water for 10 minutes, then take away the kelp. Add the soy sauce, mirin, garlic, and brown sugar on to the kelp water, stirring till the sugar is absolutely dissolved. If utilizing plain water, mix these components with 1/3 cup (80 ml) water as an alternative.
• Simmer with sauceIn a large non-stick pan or braiser, warmth the cooking oil and add the blanched lotus root. Stir briefly over medium warmth. Add the ready sauce and stir till the slices are evenly coated. Proceed cooking till the liquid reduces to about one-third of its authentic quantity and begins to thicken.Add the golden syrup (or rice syrup, or corn syrup) and stir repeatedly over medium to medium-low warmth till the sauce turns shiny and coats the lotus root. If it begins to dry out an excessive amount of, scale back the warmth to forestall burning.
• End and serveWhen the sauce is usually decreased, add the sesame oil and sesame seeds. Give it a fast stir to mix. Serve at room temperature or chilled.

Vinegar – Retains the lotus root pale, gently mellows its earthy taste, and offers a clear, refreshing end.
Kelp Inventory – Water works high-quality, however kelp inventory provides a delicate umami depth that makes the sauce extra rounded.
Contemporary vs Frozen Lotus Root – Contemporary is finest: peel, slice evenly, and blanch just a little longer. Frozen is a good various. I like the sort for Japanese renkon chips (skinny and uniform). Different frozen varieties may be thicker, so examine earlier than cooking; they might want additional blanching or simmering.
Soy Sauce – Korean soy sauce offers the very best taste. My household’s choose is Sempio 701 Yangjo Ganjang, with Kikkoman as a detailed second.
Golden Syrup – Provides a caramel-like sweetness with light toffee notes and a shiny amber end. I take advantage of the CSR model. Not conventional, however I discover it really works even higher than rice syrup or corn syrup right here.
Korean Rice Syrup – A very good substitute if you cannot discover golden syrup. It offers a shiny end and mild sweetness with a touch of malty, nutty depth that corn syrup cannot match.
Serving – Tastes finest after chilling just a few hours, when the glaze units and the feel turns chewy with a delicate crunch. Serve chilly or at room temperature with rice, kimchi, seasoned seaweed, or in a dosirak (Korean lunchbox). Additionally pairs superbly with Korean BBQ.
Storage – Retains effectively for 3 to 4 days within the fridge. After that, it begins to launch moisture, softening the glaze and taste.

Energy: 76kcal | Carbohydrates: 13g | Protein: 2g | Fats: 2g | Saturated Fats: 0.2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Trans Fats: 0.01g | Sodium: 333mg | Potassium: 196mg | Fiber: 2g | Sugar: 7g | Vitamin A: 0.4IU | Vitamin C: 14mg | Calcium: 23mg | Iron: 1mg

The vitamin info proven is an estimate supplied by a web-based vitamin calculator. It shouldn’t be thought-about an alternative to knowledgeable nutritionist’s recommendation.

I like listening to the way you went with my recipes! Charge this recipe with a remark under and tag me on Instagram @MyKoreanKitchen.

This recipe was initially revealed on January 12, 2007, and up to date on August 22, 2025, with improved explanations, new images, and a refined recipe.