Korean Steamed Lotus Root
Quick answer
Yeongeun-jjim is Korean steamed lotus root where thick-cut slices are braised gently in a soy sauce, sugar, and cooking wine seasoning under a covered lid.
What makes this special
- Yeongeun-jjim develops a sweet-salty glaze and chewy interior by braising thick lotus root slices slowly under a lid.
- 1cm thick lotus root absorbs jocheong slowly for sweet-salty outside and chewy inside
- Jocheong's heavier sweetness melds with lotus starch for a deep glossy coat
Key ingredients
Core cooking flow
- 1 Peel 350 g lotus root and slice it evenly into 1 cm rounds.
- 2 Bring a pot of water to a full boil, add the lotus root, and blanch for 2 minutes.
- 3 In the pot, combine 200 ml water, 2.5 tablespoons soy sauce, 1 tablespoon ri...
Yeongeun-jjim is Korean steamed lotus root where thick-cut slices are braised gently in a soy sauce, sugar, and cooking wine seasoning under a covered lid. The thick cross-sections absorb the sauce slowly, developing a sweet-salty coating on the outside while maintaining a crisp-chewy dual texture inside. Sesame oil added at the end lifts a toasted fragrance, and scattered sesame seeds provide visual contrast. With only a handful of ingredients, this side dish showcases the lotus root's natural starchy character in a clean, understated preparation.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Peel 350 g lotus root and slice it evenly into 1 cm rounds.
Stir 1 tablespoon vinegar into enough water to cover, then soak the slices for 5 minutes to slow browning.
- 2Season
Bring a pot of water to a full boil, add the lotus root, and blanch for 2 minutes.
When the edges look slightly translucent, drain well so the seasoning will cling instead of becoming watery.
- 3Control
In the pot, combine 200 ml water, 2.5 tablespoons soy sauce, 1 tablespoon rice syrup, and 0.5 teaspoon minced garlic.
Heat over medium heat, stirring until the syrup dissolves and the liquid begins to boil.
- 4Control
Once the seasoning boils, add the blanched lotus root in a mostly even layer and turn the slices once to coat.
Cover with a lid and cook gently over low heat for 10 minutes.
- 5Season
Remove the lid and braise for about 5 more minutes, turning the slices occasionally so the bottom does not scorch.
Stop when only a shallow sauce remains and the surfaces look glossy.
- 6Season
After turning off the heat, drizzle in 1 teaspoon sesame oil and toss with the residual heat.
Taste one piece to check that it is crisp, lightly chewy, and seasoned through before serving.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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Similar recipes
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Yeongeun-soegogi-bokkeum is a Korean stir-fry of thinly sliced lotus root and beef in a soy sauce and oligosaccharide syrup glaze. The lotus root is soaked in vinegar water to prevent browning, then stir-fried briefly to keep its distinctive crunch, while the beef is pre-seasoned in soy sauce for deeper flavor. The syrup creates a thin, glossy coating that carries the sweet-salty seasoning evenly across every piece. A finishing drizzle of sesame oil rounds out the dish with a nutty fragrance, making it a versatile side for everyday rice meals and packed lunches.
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