Korean Braised Lotus Root with Pork
Yeongeun dwaejigogi jorim is a Korean braise of lotus root and pork shoulder in a gochujang and soy sauce seasoning. 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.
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Instructions
- 1
Slice lotus root to 0.5 cm, soak in vinegar water for 5 minutes, then rinse.
- 2
Cut pork into bite-size pieces and marinate for 10 minutes with 1 tbsp soy sauce and ginger juice.
- 3
Stir-fry pork and onion in a pot first; add lotus root once the pork surface is cooked.
- 4
Add remaining soy sauce, gochujang, sugar, minced garlic, and water; braise over medium-low heat for 20 minutes.
- 5
When the sauce is reduced, add sesame oil and simmer 5 more minutes until glossy.
- 6
Turn off the heat, rest for 3 minutes, and serve as a side dish.
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