Korean Steamed Lotus Root
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.
Adjust Servings
Instructions
- 1
Peel lotus root, slice into 1 cm rounds, and soak in vinegar water for 5 minutes.
- 2
Blanch for 2 minutes in boiling water, then drain.
- 3
Boil water, soy sauce, rice syrup, and garlic in a pot.
- 4
Add lotus root and braise over low heat for 15 minutes.
- 5
When sauce is reduced and glossy, finish with sesame oil.
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