Anzeige
Yeongeun Jorim (연근조림) – Braised Lotus Root
More recipes: Korean Recipes · All Asian Recipes
Yeongeun Jorim (연근조림) – Braised Lotus Root
Laura Chen
4
15 Minuten
30 Minuten
120
Korean
Side dish
Yeongeun jorim is lotus root slices that you braise in soy sauce and rice syrup until they shine. The slices stay crisp-tender and taste sweet and salty under a lightly sticky glaze. You eat them warm or cold as a side dish with rice.
Ingredients
- 300 g lotus root, peeled and sliced
- 1 tbsp soy sauce
- 2 tbsp rice syrup or honey
- 1 tbsp sesame oil
- 2 tsp toasted sesame seeds
- 1/2 tsp ground black pepper
- 240 ml water
- 2 tbsp apple cider vinegar
- 1 garlic clove, finely minced
- 1 tsp red chili flakes (optional)
Instructions
- Soak the lotus root slices in cold water to remove excess starch, then drain.
- In a pot, bring the water, soy sauce, rice syrup, sesame oil and apple cider vinegar to a boil.
- Add the lotus root slices and simmer over medium heat for 20 minutes.
- Add the garlic and chili flakes and simmer for another 10 minutes, until the liquid has reduced and the lotus root is glossy and slightly sticky.
- Remove from the heat and sprinkle with ground black pepper and toasted sesame seeds.
- Serve warm, or let cool and enjoy as a side dish with rice.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Korean Recipes · All Asian Recipes