Chewy and Delicious Braised Lotus Root with Soy Sauce (Yeongeun Jangjorim)
The Best Chuseok Side Dish: How to Make Braised Lotus Root with Soy Sauce
Discover the secret to making tender and chewy braised lotus root with soy sauce quickly and easily using a pressure cooker. This recipe uses fresh lotus root and is a perfect, appetite-stimulating side dish for your holiday table.
Main Ingredients- 800g fresh lotus root
Flavoring Sauce- 4 Tbsp soy sauce
- 1 Tbsp plum extract (maesilcheong)
- 1/3 Tbsp ginger syrup
- 1 Tbsp cooking wine (mirin or sake)
- 1 tsp perilla oil (deulgireum)
- 4 Tbsp soy sauce
- 1 Tbsp plum extract (maesilcheong)
- 1/3 Tbsp ginger syrup
- 1 Tbsp cooking wine (mirin or sake)
- 1 tsp perilla oil (deulgireum)
Cooking Instructions
Step 1
Since we’ll be cooking the lotus root in a pressure cooker, you don’t need to slice it too thinly. Aim for a thickness of about 0.3 to 0.5 cm. Today, we’ll use it directly without soaking it in vinegar water. This method helps retain some of the lotus root’s crispness while ensuring it becomes tender.
Step 2
Gently rinse the sliced lotus root under running cold water to remove any debris. Then, place the lotus root into the pressure cooker. Add 200ml of clean water and cook the lotus root. You don’t need to add salt at this stage.
Step 3
Close the pressure cooker lid and heat over high heat. Once the whistle blows, reduce the heat to low and cook for another 1 minute. Turn off the heat and let it sit until the pressure has completely released, about 10 minutes. This steaming process will make the lotus root much softer and quicker to cook thanks to the pressure cooker.
Step 4
This recipe is for 800g of lotus root. In a bowl, combine 4 Tbsp soy sauce, 1 Tbsp plum extract, 1/3 Tbsp ginger syrup, and 1 Tbsp cooking wine. Mix them well. We will simmer this sauce to infuse the lotus root with flavor.
Step 5
Once the pressure in the pressure cooker has completely subsided, open the lid. Carefully transfer the cooked lotus root to the pot containing the sauce.
Step 6
Now, turn the heat to medium and let the lotus root simmer in the sauce. Gently stir with a spatula or shake the pot to ensure the sauce coats the lotus root evenly. Basting the lotus root with the sauce as it simmers will give it a beautiful, glossy finish. Finally, drizzle in 1 tsp of perilla oil for a nutty aroma and finish. If you prefer a sweeter taste, you can add a bit of corn syrup or other sweetener at this stage, but I’m skipping it today. Your delicious braised lotus root with soy sauce, perfect for a hearty meal, is now ready!
