Korean Yeongeun Ganjang Jorim (Soy-Braised Lotus Root)
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Yeongeun ganjang jorim is a Korean soy-braised lotus root side dish simmered in soy sauce, oligosaccharide syrup, vinegar, and cooking wine.
Read more
The starchy surface of the lotus root develops a glossy glaze from the reduced sauce while the interior stays distinctly crunchy. Vinegar brightens the soy's salinity, and the syrup contributes a gentle sweetness and visible sheen. This banchan improves overnight in the refrigerator as the seasoning continues to penetrate, making it one of the most practical make-ahead side dishes in Korean home cooking.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Trim and peel 500 g lotus root, then slice it evenly about 0.5 cm thick.
Soak the slices in lightly vinegared water for 5 minutes so the cut surfaces stay pale and do not brown before cooking.
- 2Finish
Bring a generous pot of water to a full boil and blanch the lotus root for 3 minutes.
Rinse under cold water afterward to reduce astringency and surface starch, which helps the finished glaze stay clean.
- 3Control
Add 4 tablespoons soy sauce, 300 ml water, 1 tablespoon sugar, and 1 tablespoon cooking wine to a pot.
Bring it to a boil over medium heat, stirring until the sugar dissolves before adding the lotus root.
- 4Control
Add the blanched lotus root and wait until the sauce returns to a simmer, then lower to medium-low heat.
Braise for about 15 minutes, turning once or twice so both sides season evenly without breaking.
- 5Control
When the sauce has reduced to less than half, add 2 tablespoons oligosaccharide syrup and 1 tablespoon vinegar.
Simmer about 5 more minutes, spooning the sauce over the slices until the surface turns glossy.
- 6Season
Turn off the heat when only a shallow layer of sauce remains and the lotus root is cooked but still crunchy.
Toss with 1 teaspoon sesame oil and 1 teaspoon sesame seeds, then cool before refrigerating.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Yeongeun ganjang jorim creates a glossy, starchy glaze over a crisp core using soy sauce, vinegar, and oligosaccharide.
- Finish cue
- Simmer about 5 more minutes, spooning the sauce over the slices until the surface turns glossy.
- Avoid this
- Soak the slices in lightly vinegared water for 5 minutes so the cut surfaces stay pale and do not brown before cooking.
- Storage and reheating
- Cool completely before refrigerating for better flavor absorption.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 9 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Lotus Root Shiitake Pot Rice
lotus root, sesame seeds
Korean Lotus Root Yuzu Salad
lotus root, sesame seeds
Korean Braised Lotus Root
lotus root, sesame seeds