Korean Lotus Root Soup (Sliced Lotus Root in Anchovy Broth)
Quick answer
- Total time
- 37 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Yeongeun-guk is a clear soup built around thinly sliced lotus root simmered in anchovy broth.
Read more
The lotus root is peeled and soaked in cold water immediately to prevent browning, then cooked for twelve minutes, which softens it slightly while preserving the characteristic crunch. As the starch leaches out, the broth takes on a subtle thickness. Garlic, soup soy sauce, salt, and a dusting of black pepper are the only seasonings, letting the lotus root's gentle sweetness remain the focal point. Low in calories and high in dietary fiber, this soup fits comfortably into a lighter meal.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Peel 280 g lotus root, slice it thinly, and place it in cold water right away to prevent browning.
Slice 1/2 green onion and keep it ready so the finishing step moves quickly.
- 2Control
Drain the lotus root, rinse it lightly under running water, and let excess water drip off.
Bring 1500 ml anchovy broth to a full boil over high heat before adding the slices.
- 3Heat
Add the lotus root when the broth boils and keep the heat high until it returns to a boil.
Skim off any foam that rises so the soup stays clear and clean tasting.
- 4Control
Lower the heat to medium and simmer for 12 minutes.
The lotus root is ready when the edges look slightly translucent and the slices still keep a crisp bite when tasted.
- 5Control
Stir in 1 teaspoon minced garlic and 1 tablespoon soup soy sauce, then simmer 5 more minutes.
Avoid stirring aggressively, which can cloud the broth and break the delicate slices.
- 6Finish
Season with 0.4 teaspoon salt and 0.2 teaspoon black pepper, then add the sliced green onion.
Cook for just 1 minute and serve while the onion aroma is still fresh.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Twelve minutes of cooking releases lotus root starch, giving the soup a subtle thickness.
- Finish cue
- The lotus root is ready when the edges look slightly translucent and the slices still keep a crisp bite when tasted.
- Avoid this
- Do not overcook lotus root if you want crisp texture.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
37min, 7 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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