Yeongeun Jorim Recipe – Korean Soy Braised Lotus Root

Yeongeun Jorim – Sweet and savory Korean soy-braised lotus root, perfect as a healthy side dish.

Introduction to Korean Soy Braised Lotus Root (Yeongeun Jorim)

Korean Soy Braised Lotus Root, known as Yeongeun Jorim, is a beloved traditional Korean side dish. This dish features crunchy lotus root slowly braised in soy sauce, sugar, and rice syrup until glossy and tender. Packed with fiber and nutrients, Yeongeun Jorim not only complements any Korean meal but also offers digestive benefits, making it a staple in Korean homes.

As an expert in Korean cuisine, I can assure you this recipe reflects Korea’s deep-rooted culinary tradition. You’ll often find Yeongeun Jorim on ancestral ritual tables (Jesasang) and festive meals, showcasing its cultural significance.

Cultural Significance of Korean Soy Braised Lotus Root (Yeongeun Jorim)

Korean Soy Braised Lotus Root in Korean Traditions and Rituals

Yeongeun Jorim holds a special place in Korean ancestral rites, holiday feasts, and everyday meals. In many K-Dramas depicting traditional Korean family gatherings, you’ll see this side dish served alongside other classic banchan.

Why Korean Soy Braised Lotus Root is a Must-Try

The sweet and savory glaze of soy sauce and rice syrup brings out the earthy texture of lotus root. Its glossy finish and chewy bite make it a satisfying addition to steamed rice or a Korean BBQ spread.

Recipe Overview – Korean Soy Braised Lotus Root (Yeongeun Jorim)

Cooking Time: 40 minutes
Difficulty: Easy
Servings: 4
Best Pairing: Steamed rice, grilled fish, or Korean BBQ

Ingredients & Step-by-Step Instructions for Korean Soy Braised Lotus Root

Ingredients (g/ml):

• Fresh lotus root: 300g

• Water: 500ml

• Soy sauce: 60ml

• Sugar: 30g

• Rice syrup (or corn syrup): 40g

• Minced garlic: 10g

• Sesame oil: 10ml

• Sesame seeds: 5g

• Vinegar: 10ml (for soaking)

• Salt: 5g (for soaking)

Step 1 – Preparing the Lotus Root for Yeongeun Jorim

Peel and slice lotus root into 5mm rounds. Soak in cold water with vinegar and salt for 10 minutes to remove bitterness and prevent discoloration.

Step 2 – Boiling the Lotus Root

Rinse and boil lotus root in fresh water for 5 minutes until slightly tender. Drain and set aside.

Step 3 – Braising the Lotus Root

In a pan, combine water, soy sauce, sugar, and minced garlic. Add boiled lotus root and simmer over medium heat for 20 minutes until the sauce thickens.

Step 4 – Glazing and Finishing Touch

Add rice syrup and continue simmering for another 5-7 minutes until glossy. Drizzle sesame oil, sprinkle sesame seeds, and serve warm or cold.

Pro Tips & Common Mistakes for Perfect Korean Soy Braised Lotus Root

Pro Tips:

• Use rice syrup for the best glossy finish and deep flavor.

• Simmer to allow the soy sauce to soak fully into the lotus root.

Common Mistakes:

• Skipping the soaking step: Causes bitter taste and discoloration.

• High heat cooking: Leads to sauce burning and tough texture.

• Under-glazing: Lotus root should have a rich, shiny coating, not dry.

Recommend More Korean Recipes You’ll Love

Explore other traditional Korean side dishes packed with authentic flavors:

• Try our Gamja Jorim Recipe –  Korean Braised Potatoes

• Learn how to make the perfect Korean Gyeran Jjim (Steamed Egg)

• Don’t miss the Classic Japchae Recipe – Korean Glass Noodles

Ready to Cook Korean Soy Braised Lotus Root at Home?

Now it’s your turn! Make this flavorful Korean Soy Braised Lotus Root (Yeongeun Jorim) at home and enjoy an authentic Korean side dish that’s both healthy and satisfying. Now it’s your turn to bring this classic banchan to your table!