Crispy and Delicious Braised Lotus Root (Yeongeun Jorim)
Easy Altoran Recipe for Braised Lotus Root: How to Make Crispy Lotus Root Without the Astringency – A Perfect Side Dish for Kids
Today, I’m sharing a recipe for braised lotus root, a healthy and delicious dish perfect for a winter side. Lotus root is in season from October to March, making it especially flavorful right now. This recipe is inspired by Altoran’s chef Lee Bo-eun and is designed to remove any astringency and ensure the seasoning penetrates evenly without the lotus root breaking apart. By first marinating the lotus root with soy sauce, sugar, and minced garlic before simmering it with other seasonings, you create a side dish that is both flavorful and satisfying for the whole week. My daughters, who often get nosebleeds, love this preparation, and even they prefer this version over longer-simmered ones. It’s a simple yet incredibly delicious way to enjoy lotus root!
Main Ingredients- Lotus root 250g (after trimming)
- Water 800ml (for soaking)
- Vinegar 1 Tbsp (for soaking)
Pre-seasoning Ingredients- Korean soy sauce (Guk-ganjang) 1 Tbsp
- Brown sugar 1.5 Tbsp
- Minced garlic 1/2 Tbsp
Braising Seasoning Ingredients- Green chili pepper 1/2 (or Korean green chili pepper)
- Cooking oil 2 Tbsp
- Soy sauce (Jin-ganjang) 2.5 Tbsp
- Plum extract (Maesil-cheong) 1.5 Tbsp
- Kelp broth 70ml
- Corn syrup (Mulyeot) 2 Tbsp
Garnish Ingredients- Chopped walnuts (optional)
- Sesame seeds (optional)
- Korean soy sauce (Guk-ganjang) 1 Tbsp
- Brown sugar 1.5 Tbsp
- Minced garlic 1/2 Tbsp
Braising Seasoning Ingredients- Green chili pepper 1/2 (or Korean green chili pepper)
- Cooking oil 2 Tbsp
- Soy sauce (Jin-ganjang) 2.5 Tbsp
- Plum extract (Maesil-cheong) 1.5 Tbsp
- Kelp broth 70ml
- Corn syrup (Mulyeot) 2 Tbsp
Garnish Ingredients- Chopped walnuts (optional)
- Sesame seeds (optional)
- Chopped walnuts (optional)
- Sesame seeds (optional)
Cooking Instructions
Step 1
First, it’s crucial to remove the astringency from the lotus root. We’ll be using 250g of prepared lotus root. According to Altoran’s Chef Lee Bo-eun’s recipe, a thickness of about 3-4mm is ideal. However, even using pre-sliced lotus root about 7mm thick will result in a wonderfully crispy texture. If you’re preparing the lotus root yourself, slicing it to about 4mm thickness is recommended for better seasoning absorption and quicker cooking.
Step 2
In a large bowl, combine 800ml of water and 1/2 Tbsp of vinegar. Add the sliced lotus root to this mixture and soak it for about 10 minutes. Soaking in vinegar water is an effective way to remove the lotus root’s natural astringency. Be careful not to soak it for too long, as this can affect its characteristic crisp texture.
Step 3
After soaking, gently rinse the lotus root under running water to remove any residual vinegar taste. Then, rinse it one more time in cold water. Drain the lotus root thoroughly in a colander. Ensuring it’s well-drained is important for the final flavor.
Step 4
Place the drained lotus root back into a bowl. Add the pre-seasoning ingredients: 1 Tbsp Korean soy sauce (Guk-ganjang), 1.5 Tbsp brown sugar, and 1/2 Tbsp minced garlic. Korean soy sauce adds a deeper, richer flavor profile to the lotus root.
Step 5
Gently massage the lotus root with your hands to ensure the pre-seasoning ingredients are evenly distributed. This step is key to eliminating astringency and allowing the flavors to penetrate deeply, resulting in a more delicious braised lotus root. Let it marinate for 10 minutes.
Step 6
While the lotus root is marinating, prepare the kelp broth. Steep a piece of kelp in 70ml of water for about 10 minutes, then remove the kelp. Next, finely chop half a green chili pepper (or Korean green chili pepper) after removing the seeds. If you prefer a spicy kick, use a Korean green chili pepper; for a milder flavor suitable for children, opt for a regular green chili pepper. These chilies will be added later during the sautéing process to enhance the umami.
Step 7
After the 10-minute marinating period, heat 2 Tbsp of cooking oil in a pan over medium heat. Add the marinated lotus root along with any remaining marinade to the pan and sauté for about 1 minute. Stir-frying beforehand helps to maintain the lotus root’s crispy texture.
Step 8
Continue to sauté the lotus root, then add the chopped green chili pepper (or Korean green chili pepper) and cook for another minute. The fragrance of the chili will infuse the lotus root, making the braised dish even more flavorful.
Step 9
Now, add the braising seasoning ingredients: 2.5 Tbsp soy sauce (Jin-ganjang) and 1.5 Tbsp plum extract (Maesil-cheong). Stir well and cook to coat the lotus root evenly. These ingredients will give the lotus root a beautiful color and enhance its savory notes.
Step 10
Once the lotus root is coated with the sauce, pour in the prepared kelp broth (70ml). Reduce the heat to medium-low and simmer for about 10 minutes, with the lid on or off, depending on how quickly you want the liquid to reduce. This simmering process will tenderize the lotus root and allow it to absorb the flavors.
Step 11
After 10 minutes, remove the lid and continue to simmer, stirring occasionally to prevent sticking. Let the sauce reduce until it’s slightly thick and coats the lotus root. This ensures the seasoning is evenly distributed.
Step 12
Continue simmering until most of the liquid has evaporated and only a glossy sauce remains. The lotus root should look shiny and moist. Turn off the heat when the liquid is almost gone. Be careful not to over-reduce, as this can make the lotus root too hard.
Step 13
With the heat turned off, add 2 Tbsp of corn syrup (Mulyeot) to give the dish a beautiful sheen. Stir gently using the residual heat of the pan. This final touch adds a lovely gloss to the braised lotus root.
Step 14
Finally, stir in a small amount of chopped walnuts for added nuttiness and a sprinkle of sesame seeds. The walnuts provide a delightful crunch and complementary flavor that children often enjoy. Your delicious braised lotus root recipe is now complete!
Step 15
Serve the beautifully braised lotus root on a plate, and sprinkle with a little more sesame seeds for an extra touch. You’ve now created a visually appealing, crispy, and flavorful lotus root dish! Enjoy it with a warm bowl of rice.
