Crispy, Sweet & Savory Braised Lotus Root with Peanuts
Master the Altoran-style Braised Lotus Root Recipe with Added Peanuts for Extra Richness!
Lotus root is known for its health benefits, and I’ve been incorporating it into our meals frequently this winter. Among lotus root dishes, braised lotus root (Yeongeun Jorim) is perhaps the most approachable. I referenced the Altoran Yeongeun Jorim golden recipe for this dish. Altoran recipes often have unique twists that offer great learning opportunities compared to other methods. This braised lotus root recipe is also differentiated from existing ones and tastes exceptionally good, which is why I wanted to share it. Guaranteed deliciousness!
Main Ingredients- 500g lotus root
- 3 Tbsp vinegar (for cleaning lotus root)
- 10 cups water (for cleaning and boiling lotus root)
- 200g roasted peanuts
- 2 Tbsp sesame oil
- 2 Tbsp sesame seeds
Braising Sauce- 1 cup water
- 1 cup rice wine (mirin)
- 1 cup corn syrup or rice syrup (jocheong)
- 5 Tbsp soy sauce
- 1 cup water
- 1 cup rice wine (mirin)
- 1 cup corn syrup or rice syrup (jocheong)
- 5 Tbsp soy sauce
Cooking Instructions
Step 1
First, prepare the lotus root. Scrub it thoroughly under running water to remove all dirt, then peel the skin thinly using a vegetable peeler. Once peeled, the lotus root is ready to be sliced for cooking.
Step 2
Slice the prepared lotus root into uniform pieces, about 0.5cm thick. Place the sliced lotus root in a bowl with 10 cups of water and 3 tablespoons of vinegar. Soak for 1 to 2 minutes. This step prevents browning and reduces any bitterness, making the lotus root taste cleaner. Remove the lotus root from the vinegar water immediately and set aside.
Step 3
Now, it’s time to boil the lotus root. Fill a pot with plenty of water, add 1 tablespoon of salt, and then add the lotus root slices that were soaked in vinegar water. Boil for about 20 minutes, aiming to maintain a slightly crisp texture.
Step 4
Boiling for 20 minutes should result in the perfect texture. Boiling the lotus root beforehand helps eliminate its natural bitterness, allowing you to enjoy it more thoroughly. After boiling, immediately plunge the lotus root into cold water to cool it down. Drain well in a colander; ensuring it’s well-drained helps the braising sauce to penetrate better.
Step 5
Prepare the peanuts. Place 200g of roasted peanuts, still in their shells, into boiling water and blanch for exactly 5 seconds. Be careful not to over-blanch, as it can affect the peanut’s flavor. Rinse the blanched peanuts under cold water and drain thoroughly in a sieve.
Step 6
Let’s make the delicious braising sauce. In a pot, combine 1 cup of water, 1 cup of rice wine (mirin), 1 cup of corn syrup or rice syrup (jocheong), and 5 tablespoons of soy sauce. Bring the mixture to a rolling boil over medium heat. Wait until the sauce is bubbling vigorously.
Step 7
Once the sauce is boiling, add the pre-boiled lotus root and blanched peanuts to the pot. Reduce the heat to medium-low and simmer for 10 minutes, allowing the flavors to meld. Stir occasionally to ensure the lotus root absorbs the sauce evenly.
Step 8
To add another layer of flavor, add 10 whole garlic cloves, halved, into the pot. The garlic will add umami to the braised lotus root as it cooks. Continue to simmer for about 5 more minutes after adding the garlic.
Step 9
Finally, stir in 2 tablespoons of sesame oil and 2 tablespoons of sesame seeds to finish. Your delicious braised lotus root with peanuts is ready! It should have a beautiful sheen and an enticing aroma. Let it cool completely before storing in an airtight container for a flavorful side dish that lasts.
