Yeongeun Jorim (연근조림) 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 Korean Lotus Root Side Dish (Serves 4)
- 370g lotus root, skin peeled and thinly sliced
- 4 cups water
- 1 Tbsp apple cider vinegar or rice vinegar
Sauce (mix these well in a bowl)
- 5 Tbsp soy sauce
- 4 Tbsp rice wine
- 6 Tbsp water
- 2 Tbsp dark brown sugar
Thickening sauce
- 1 Tbsp corn starch or potato starch
- 2 tsp roasted sesame seeds
- 2 tsp sesame oil
How to Make Korean Lotus Root Side Dish
- 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 thickening sauce in the pot, cook it on strong heat for short time.
- Serve.
Braised Lotus Root (Yeongeun Jorim)
Ingredients
- 370 g lotus root , skin peeled and thinly sliced
- 4 cups water
- 1 Tbsp apple cider vinegar or rice vinegar or rice vinegar
THICKENING SAUCE
- 1 Tbsp corn starch or potato starch
- 2 tsp toasted sesame seeds
- 2 tsp sesame oil
Instructions
- 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 thickening sauce in the pot, cook it on strong heat for short time.
- Serve.
This is one of my favorite Korean side dishes, thanks for the great recipe! Do you know if you can find fresh lotus root in the U.S? Do you think I could use dried lotus instead?
Mariah,
I am not sure where you could get fresh lotus root in the US, but for sure you can try using the dried lotus if that’s the only option. You just need to soak in the water for a while before use it.
Hi, I would like to know how long you can store this in the fridge after cooking it? I am thinking of cooking a larger quantity and keeping it for convenient eating after that. Thanks!
Hi Eliza,
I think you can store it in the fridge up to a week (in a good air tight container). Though it will taste best while it’s fresh. I would try to consume it within 3-4 days since making it.
where are you from? you know so many korean food!Yeon-gn Jorim is one of my favourite side dishes too!
P.S. I’m Korean
Hi Sandy,
I think it will be fine. Though freshly made food always tastes best. 🙂
Hi, Sue,
Can I make this 2 days ahead and keep it in the fridge?
Thanks ; )
Sandy
Yes, you can use regular rice wine or any cooking wine. 🙂
this looks nice. 🙂 what is refined rice wine? can i just use regular?
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 ! 🙂
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.
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 as you described. I have only had it with mackerel.
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.
I cooked this on christmas day and mine had the chewy taste though I would prefer it to be crunchy. But the recipe I used didn’t have the final sauce… Will try your recipe next week.
Thanks for sharing : )
This looks really good. I think I would prefer crunchy over chewy though.