Yeongeun-jorim (Soy-Braised Lotus Root)

Ingredients

Equipment Needed

• •Wide skillet or shallow heavy pot
• •Vegetable peeler
• •Sharp knife or mandoline with hand guard

Instructions

1. 1

   Trim and slice

   Peel the lotus root and slice it into even 1/4 inch rounds. Put the slices straight into 4 cups water mixed with 1 tablespoon rice vinegar while you work. Lotus root darkens quickly once cut, and the vinegar water keeps the color clear without making it sour.

   Choose lotus root that feels heavy and firm, with no soft black spots inside the holes. If the holes are packed with mud, rinse them under running water and use a chopstick gently, not a knife.
2. 2

   Parboil with vinegar

   Bring 4 cups fresh water and 1 tablespoon rice vinegar to a boil. Drain the soaked lotus root, add it to the boiling water, and cook 5 minutes. Drain well. This step removes raw bitterness, sets the pale color, and keeps the bite crisp through the braise.

3. 3

   Start the braise

   Heat a wide skillet or shallow pot over medium heat and add 1 teaspoon neutral oil. Add the drained lotus root and stir 1 minute, just until the surfaces look lightly glossy. Add the soy sauce, sugar, mirin, and 1 cup water. Keep the rice syrup out for now so it does not scorch before the root is seasoned through.

4. 4

   Simmer until seasoned

   Bring the pan to a steady simmer, then lower the heat to medium-low and cook 18 to 22 minutes, turning the slices now and then. The liquid should reduce by more than half, and the lotus root should be tan at the edges but still crisp when you bite a slice. Taste one before adding sweetness. The soy has to enter first.

5. 5

   Glaze with syrup

   Add the rice syrup and keep simmering 5 to 7 minutes, stirring often, until the sauce thickens and clings in a thin shiny coat. Stop while a spoonful of sauce still moves slowly across the pan. If you cook it until dry, the glaze turns hard as it cools.

6. 6

   Finish and cool

   Turn off the heat and stir in the sesame oil and toasted sesame seeds. Let the lotus root cool in the pan for 10 minutes so the glaze settles. Serve at room temperature or chilled as banchan with rice. Write it down. Memory is a borrowed bowl, and this is exactly the kind of small dish people forget to measure.

Chef Tips

• •Do not slice thinner than 1/4 inch. Thin lotus root looks delicate, then loses the clean crunch that makes yeongeun worth cooking.
• •Rice syrup gives the clearest gloss and a softer sweetness than sugar alone. Corn syrup is a practical substitute. Honey can burn and brings its own flavor, so use it only if you accept that change.
• •This is a good lunchbox banchan because it tastes better after a night in the refrigerator. Bring it to room temperature before serving if you want the glaze to loosen.

Advance Preparation

• •Yeongeun-jorim keeps well in an airtight container in the refrigerator for 5 days. Use clean chopsticks each time so the glaze stays clear and the side dish keeps properly.
• •You can peel and slice the lotus root up to 4 hours ahead if you keep it submerged in vinegar water. Drain and parboil only when you are ready to cook.

Frequently Asked Questions

Nutrition Information

1 serving (about 95g)