Yongeun Jorim (Seasoned Lotus Root)

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Yongeun Jorim (Seasoned Lotus Root)
Your rating: None Average: 4.5 (8 votes)
Author: umma
Date: 9-27-10
Servings: 3-4
Prep Time: 30 minutes
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This is a recipe for a sweet and savory lotus root banchan (side dish). Lotus root is supposedly rich in nutrients and good for inflammation. I like the crispiness and unique flavor of the lotus root.

Recipe Ingredients:

  • 150 gram fresh lotus root
  • 1 tsp vinegar
  • 4 tbsp soy sauce
  • 1 cup water
  • 3 tbsp cooking wine
  • 2 tbsp brown sugar
  • 2 tbsp corn syrup (mulyeot 물엿)
  • 1 tsp roasted sesame seed (kaesogum 깨소금)

Recipe Steps:

  • Peel the lotus root and cut into thin round pieces (about 1/4” thickness), and sprinkle lightly with vinegar to prevent discoloring or the cut root.
  • Bring ½ pot of water to a boil and dunk in the cut root pieces briefly. Take them out, rinse with cold water and drain.
  • Put soy sauce, water, wine, and brown sugar in a pot, bring to a boil and add the lotus roots. Cook on a medium high heat for about 20 min, or until the sauce gets down to the bottom. Mix with a spoon 2-3 times in between.
  • When almost all the sauces are absorbed by the root, then add the corn syrup and coat it evenly; garnish with the roasted sesame seeds.

Serving Size: 3-4
Preparation Time: 30 minutes

Rate this Recipe:
Your rating: None Average: 4.5 (8 votes)
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