Crispy and Sweet Soy-Glazed Lotus Root (Yeongeun Jorim)
Make a Deliciously Sweet and Savory Side Dish: Lotus Root Jangjorim
A delightful lotus root side dish, not too salty, perfect for enjoying with children! Its crisp texture and balanced sweet and savory flavor make it a staple for any meal.
Ingredients- 350g Lotus root
- 2 Tbsp Vinegar
- 700ml Water (for boiling)
- 80ml Soy sauce
- 2 Tbsp Sugar
- 7 Tbsp Corn syrup (or rice syrup)
- 1 Tbsp Sesame oil
- A pinch of Black pepper
- Sesame seeds for garnish
Cooking Instructions
Step 1
Peel the lotus root using a knife, then slice it into approximately 5mm thick rounds. Rinse the sliced lotus root under running water to remove any excess starch.
Step 2
In a pot, add enough water to cover the lotus root (about 700ml) and 2 tablespoons of vinegar. Boiling the lotus root with vinegar helps prevent discoloration and maintains its crisp texture. Cook over high heat for 5-7 minutes.
Step 3
Drain the boiled lotus root and rinse it under cold water to cool it down. This step further enhances its crispness.
Step 4
Transfer the blanched lotus root to a wok or a wide pot. Add soy sauce (80ml) and sugar (2 Tbsp). Bring to a boil over high heat, then reduce to medium heat. Simmer until the liquid reduces by about half. Stir occasionally to ensure the lotus root is evenly coated with the sauce.
Step 5
Once the liquid has reduced by half, add the corn syrup (7 Tbsp) and black pepper. Lower the heat to low and continue to simmer until the liquid reduces by another half, allowing the lotus root to become glossy. Stir frequently to prevent sticking or burning.
Step 6
Just before turning off the heat, drizzle in 1 tablespoon of sesame oil for a nutty aroma and flavor.
Step 7
Stir everything together gently and simmer for another minute over low heat. Garnish with sesame seeds for a final touch. Your delicious lotus root side dish is ready to be served with a bowl of warm rice!
