Korean Braised Lotus Root (연근조림) – A Sweet & Savory Side Dish

Lotus root (yeongeun, 연근) is a popular ingredient in Korean cuisine, known for its crunchy texture and natural sweetness. When braised, it transforms into a tender, slightly chewy dish with a perfect balance of savory soy sauce and subtle sweetness. Yeongeun Jorim (연근조림) is a staple Korean banchan (side dish) that pairs beautifully with rice, offering both flavor and nutrition.

This simple yet elegant dish is often made in advance and stored in the fridge, making it a convenient and delicious addition to any meal. The key to a perfect braised lotus root is achieving the right texture—soft yet slightly crisp—and ensuring the sauce is well-absorbed. Let’s get started!

Equipment

• Pot
• Bowl (Glass or Stainless)
• Chopping board
• Cooking knife
• Vegetable Peeler

Ingredients

• Main ingredients
  • Lotus root
  • Vinegar
  • (optional) Kelp
• Seasonings
  • Soy sauce
  • Cooking wine
  • Corn syrup (or Rice syrup)
  • Sesame seeds
  • Sesame oil

Instructions

1. Peel the lotus root and slice it into thin rounds, about 0.3–0.5 cm thick. The uniform thickness ensures even cooking.
   
   
   
   
2. In a pot, add 2 cups of water and 1 tbsp vinegar. The vinegar helps remove bitterness and keeps the lotus root crisp. Bring to a boil and add the lotus root slices. Boil for 10 minutes to soften them slightly.
   
   
   
   
3. Drain and rinse under cold running water to stop the cooking process.
   
   
   
   
4. Return the lotus root to the pot and add water, cooking wine, soy sauce, sugar.
   
   
   
   
5. If you have dried kelp (dashima), add 1-2 small slices for umami. Remove it once the water starts boiling.
   
   
   
   
6. Bring to a strong boil, then reduce heat to medium and simmer.
   
   
   
   
7. After 10 minutes, once the lotus root turns a rich brown color, add corn syrup or rice syrup to give it a glossy finish.
   
   
   
   
8. Let it simmer for 30 minutes, occasionally stirring to ensure even coating.
   
9. Stop cooking when the sauce reduces and is almost at the same height as the lotus root. If the water evaporates too quickly, you can stop earlier.
   
   
   
   
10. Drizzle with sesame oil and sprinkle sesame seeds for added nuttiness.
    
11. Gently toss to coat, then plate and serve!
    
    

Tips

• Serving temperature: This dish can be served warm or cold. It develops a deeper flavor when left to sit.
• Storage duration: Store in an airtight container in the fridge for up to one week—perfect for meal prep!