Korean Yeongeun Ganjang Jorim (Soy-Braised Lotus Root)
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.
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Instructions
- 1
Slice lotus root to 0.5 cm and soak in vinegar water for 5 minutes to prevent browning.
- 2
Blanch lotus root in boiling water for 3 minutes, then rinse in cold water.
- 3
In a pot, bring soy sauce, water, sugar, and cooking wine to a boil.
- 4
Add lotus root and simmer over medium heat for 15 minutes.
- 5
Add syrup and braise 5 more minutes for gloss.
- 6
Turn off heat and toss with sesame oil and sesame seeds.
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