Chewy and Delicious Lotus Root Simmered in Soy Sauce (Yeongeun Jorim)
The Best Chewy Lotus Root Jorim Recipe: Perfect for Side Dishes and Lunchboxes!
Let’s make nutritious and wonderfully chewy lotus root jorim. It’s a perfect side dish that complements any meal.
Main Ingredients- Lotus root 500g
- 1 Cheongyang chili pepper
Cooking Instructions
Step 1
We’re ready to start making delicious and crisp lotus root jorim.
Step 2
Thoroughly wash the lotus root and slice it to about 0.3-0.4cm thickness. Place the sliced lotus root in water with a splash of vinegar and let it soak for 10 minutes. This helps prevent browning and effectively removes the slightly bitter taste of the lotus root. After 10 minutes, drain the lotus root from the vinegar water and pat it dry completely with a sieve or paper towel.
Step 3
In a separate bowl, combine the 500g of lotus root with the marinade ingredients: 1 Tbsp soy sauce, 2 Tbsp sugar, and 1 Tbsp minced garlic. Mix well and let it marinate for 10 minutes. This step ensures the flavors penetrate deeply into the lotus root.
Step 4
While the lotus root is marinating, heat 3 Tbsp of cooking oil in a pan over medium heat. Once the oil is hot, add the marinated lotus root and thinly sliced Cheongyang chili pepper. Stir-fry until the lotus root is lightly coated with oil. This process helps to maintain the lotus root’s crisp texture and enhances its flavor.
Step 5
When the lotus root is adequately coated with oil, add 100ml of kelp broth, 3 Tbsp soy sauce, and 3 Tbsp plum extract. Bring to a boil over high heat and simmer for 10 minutes. As the sauce starts to thicken, reduce the heat to low. Stir in 2 Tbsp of rice syrup and a pinch of sesame seeds for a glossy finish. Your dish is almost ready!
Step 6
Your glistening and perfectly chewy lotus root jorim is now complete! Enjoy this delightful side dish with a warm bowl of rice.
