Yeon-gn Jorim is one of my favourite side dishes, and my mom cooks this really well. There are a couple of various ways of cooking lotus and I like the one has a softish chewy texture and sweetish salty taste. Yeah, I know, you have no idea what I am talking about. 
Though if you have ever tried some of this side dish, you understand, right?
Preparation itself is a piece of cake, but it can be a bit of a time consuming process for a single side dish. Mine turned out to be the one that has a sweetish salty taste, but the texture was crunchy. It tasted good (if you prefer a crunchy texture you will love it). Though since I prefer chewy texture I might add extra corn syrup next time, because I think the chewy texture comes from corn syrup, and to get a softish texture, I might need to simmer it a bit longer but I’m not really sure how long it would take me.
Ingredients for 4 people
(Expected Prep time - 3 minutes, Cooking time - 25 minutes)
- Lotus - 370 g
- Water - 4 cups
- Apple vinegar - 1 tbsp
Sauce (mix these well in a bowl)
- Soy sauce - 5 tbsp
- Refined rice wine - 4 tbsp
- Water - 6 tbsp
- Dark brown sugar - 2 tbsp
Final sauce
- Corn starch - 1 tbsp
- Parched sesame - 2 tsp
- Sesame oil - 2 tsp
Prep
- Rinse the lotus in water and scrub off the dirt with a cloth.
- Peel the skin with a peeler.
- Rinse it once more.
- Thin slice it .
Cooking
- Put the water and vinegar in a pot and add the lotus. Boil it for 20 minutes.
- Drain the water and run cold water on lotus.
- Put the lotus in a pot and add the sauce. Simmer it on medium heat until the 2/3 of the sauce disappears.
- Add the final sauce in the pot, cook it on strong heat for short time.
- Serve it on a dish.
Other food boiled in soy sauce
Soy sauce Boiled Tofu (Dubu Ganjang Jorim in Korean)
Braised Baby Potatoes 1 (Algamja Jorim in Korean)
Boiled Beef and Quail’s Eggs in Soy sauce (Sogogi Jangjorim in Korean)
Side Dishes (Banchan), Vegetarian
This looks really good. I think I would prefer crunchy over chewy though.
I cooked this on christmas day and mine had the chewy taste though I would prefer it to be crunchy. But the recipe I sued didn’t have the final sauce… Will try your recipe next week.
Thanks for sharing : )
Another nice way of simmering root vegetables is to cook discs of radish with soysauce,cooking wine and corn syrup in a dashida stock.
Round the edges so that the radish keeps it’s shape.
Most people seem to like crunchy more than chewy lotus. I am the only one who likes chewy lotus so far.
Sandy, I checked your picture, though they look crunchy to me.
John, I like simmered radish too. Though I don’t think I had the radish you described, I have only had it with mackerel.
Hi Sue,
Yes,that simmered radish is one of the best things about going to a tuna jip.I always look forward to when they bring it out with mackarel at the start of the meal.Dambaekeyo^^
I think it has more depth than the Japanese version that I described.It’s “heartier”.Great in winter.
This lotus recipe is quick and simple, just how I like it. Occasionally I would do a quick lotus stir fry with bunashimeiji mushrooms, but this is just refreshing, thx for sharing, cheers !
this looks nice.
what is refined rice wine? can i just use regular?
I think it is similar to Japanese sake or even the same. Any cooking alcohol will do well.
Hi, Sue,
Can I make this 2 days ahead and keep it in the fridge?
Thanks ; )
Sandy
Hi Sandy,
I think it will be fine. Though freshly made food always tastes best.