Korean Braised Lotus Roots - YeonGeun Jorim [연근조림]
This Korean lotus root recipe is easy to make at home with only a few ingredients and will tantalise your tastebuds! Sweet and sticky with a slight crunch, it is incredibly moreish!
If using fresh lotus root, peel and slice thinly. If using pre-sliced packaged lotus root, remove from brine and wash thoroughly. If using frozen lotus root, defrost thoroughly, rinse and wash. Then soak in cold water for 30 minutes.
Bring a saucepan of water to the boil, add lotus root and rice wine vinegar and blanch for 5 minutes. Drain and rinse.
Add vegetable oil to a fry pan and add lotus root. Fry for 3 minutes or until it is slightly translucent and has begun to soften.
Add water, soy sauce and garlic. Stir gently. Bring down to a simmer for about 45 minutes with cover on. Check occasionally to ensure water hasn’t completely evaporated. Add more if required.
Then add the rice syrup, stir and cover again for a further 20 minutes.
Remove the cover. Bring heat up to medium and stir for another 10 minutes until the sauce is all absorbed and forms a sticky finish.
Once completed, turn the heat off, stir through sesame oil and sesame seeds and serve.
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Notes
You can use apple cider vinegar if you don’t have any rice wine vinegar.
We like to use Korean rice syrup for all our Korean recipes, but you can use any rice syrup or even corn syrup. Its function is to create that sticky, sweet finish when braising the Korean lotus roots and both will work.
It is important to soak the lotus root and then blanch in vinegar water as it assists in removing any bitterness and also to avoid the lotus root from browning or discolouring.
To achieve that sticky finish where the lotus roots have absorbed all the saucy goodness, you have to be patient. Slow and steady wins the race for this recipe.
Depending on the thickness of the lotus roots, they can get quite tender after cooking for some time. When stirring or tossing, be gentle so you don’t break them.
If you would like a spicy version, add a tbsp of gochujang and/or 2 tsp of gochugaru to the recipe. That will give it a good kick!