Korean Braised Lotus Root with Pork
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Yeongeun dwaejigogi jorim is a Korean braise of lotus root and pork shoulder in a gochujang and soy sauce seasoning.
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The lotus root absorbs the spiced braising liquid while maintaining its signature crisp bite, and the pork shoulder softens as its fat renders into the sauce, building depth. Gochujang provides a steady warmth while soy sauce anchors the umami, and oligosaccharide syrup glazes everything in a glossy coat. The textures hold up well even after cooling, making this a practical banchan for lunchboxes and meal prep.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 300 g lotus root at least 0.5 cm thick, then soak it in vinegar water for 5 minutes.
Rinse well and drain so the pieces stay firm and do not break during braising.
- 2Control
Cut 350 g pork shoulder into bite-size pieces.
Marinate it for 10 minutes with 1 tablespoon soy sauce and 1 teaspoon ginger juice to season the meat and reduce pork odor.
- 3Control
Heat a pot over medium heat, then add the pork and 120 g onion first.
Stir until the pork surface loses its raw color and the onion turns translucent, then add the drained lotus root.
- 4Season
Mix the remaining 3 tablespoons soy sauce, 1 tablespoon gochujang, 1 tablespoon sugar, 1 tablespoon minced garlic, and 300 ml water, then pour it in. Scrape the bottom so the seasoning dissolves evenly.
- 5Control
Once it starts boiling, lower the heat to medium-low and braise for about 20 minutes.
Turn the pieces once or twice, and reduce the heat further if the liquid evaporates too quickly.
- 6Control
When the sauce is reduced and the lotus root has taken on the seasoning color, add 2 teaspoons sesame oil.
Simmer 5 minutes more until glossy, then turn off the heat and rest 3 minutes before serving.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Yeongeun dwaejigogi jorim combines crispy lotus root and soft pork shoulder in a spicy gochujang and soy braising liquid.
- Finish cue
- Simmer 5 minutes more until glossy, then turn off the heat and rest 3 minutes before serving.
- Avoid this
- Rinse well and drain so the pieces stay firm and do not break during braising.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
55min, 10 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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