Savoury & Sweet Korean Lotus Roots

연근조림 Yeonkeun Jorim

Savoury & Sweet Korean Lotus Roots

Braised lotus roots are a popular fall Korean side dish (banchan). They taste best when they are slightly crunchy, salty and sweet all at the same time.

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Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Difficulty: Intermediate Servings: 6 Best Season: Fall



    1. Slice lotus roots cross-section wise into 1/8 - 1/4" thickness.
    2. Bring a pot of 4 cups water mixed with 1 tablespoon vinegar to boil. 
    3. Blanch lotus roots in the pot. Add more water if needed to cover the lotus roots. When the lotus roots are softened, remove, drain and pat dry the lotus roots.
    4. In another skillet or pot, pan fry the lotus roots in cooking oil for 5 minutes.
    5. Add in the soy sauce, 1 tablespoon of the syrup, sugar, cooking wine and water and bring to boil under medium high heat.
    6. Once it starts to boil, reduce to low and let it simmer for 20-30 minutes, covered. Stir occasionally to prevent the lotus roots at the bottom from charring and to ensure even coating of the sauce on the roots.
    7.   To glaze the roots, add in the remainder 2 tablespoons of syrup and reduce until only a thin layer of sauce remains in the pot and the sauce is thick and coats the lotus roots nicely. Stir frequently to ensure even coating.
    8. Cool the lotus roots, This dish can keep in the refrigerator for up to a maximum of one week. NO reheating is needed.
    9. To serve, sprinkle toasted sesame seeds on the top.
Keywords: 연근조림, Yeonkeun Jorim, savoury, sweet, banchan, lotus root
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