Korean Yeongeun Ganjang Jorim (Soy-Braised Lotus Root)
Quick answer
Yeongeun ganjang jorim is a Korean soy-braised lotus root side dish simmered in soy sauce, oligosaccharide syrup, vinegar, and cooking wine.
What makes this special
- Yeongeun ganjang jorim creates a glossy, starchy glaze over a crisp core using soy sauce, vinegar, and oligosaccharide.
- Lotus root starch meets soy sauce to form a glossy coat over a crisp core
- 1 tbsp vinegar brightens the soy base with a clean acidic balance
Key ingredients
Core cooking flow
- 1 Trim and peel 500 g lotus root, then slice it evenly about 0.5 cm thick.
- 2 Bring a generous pot of water to a full boil and blanch the lotus root for 3 minutes.
- 3 Add 4 tablespoons soy sauce, 300 ml water, 1 tablespoon sugar, and 1 tablespoon cooking wine to a pot.
Yeongeun ganjang jorim is a Korean soy-braised lotus root side dish simmered in soy sauce, oligosaccharide syrup, vinegar, and cooking wine. 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.
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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Similar recipes
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