Korean Braised Lotus Root
Lotus root rounds are simmered in soy sauce, sugar, and corn syrup until each slice glistens with a translucent, caramel-colored glaze. Cooking activates the starch in the lotus root, turning the exterior smooth and the interior pleasantly sticky, a texture unique to this root vegetable. As the soy sauce permeates the flesh, the ivory color deepens into a clear amber that signals the seasoning has reached the center. A splash of vinegar at the start prevents discoloration and introduces a faint tartness that prevents the sweetness from becoming cloying. The corn syrup reduces over low heat for fifteen to twenty minutes, forming a glass-like coating that catches the light on every surface. Because the liquid seeps through the root's hollow channels, every bite delivers consistent flavor regardless of angle. The finished jorim retains its crunch at the core while the outer layer yields with a gentle chew, and refrigerated in a sealed container the dish stays good for well over a week.
Adjust Servings
Instructions
- 1
Peel 200g lotus root and slice into 0.5cm rounds.
- 2
Soak in vinegar water for 5 minutes to prevent browning.
- 3
In a pot, combine lotus root, water, soy sauce, and sugar. Bring to a boil.
- 4
Reduce to medium-low and braise for 15 minutes.
- 5
Add corn syrup, glaze until shiny, then finish with sesame oil and sesame seeds.
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