Braised lotus root, or yeongeun jorim (연근조림), is one of those Korean banchan that looks simple but has a very satisfying little trick to it: the lotus root should soften without losing its bite. Each round keeps that pretty flower-like pattern while becoming tender, chewy, and coated in a sticky soy glaze.
The sauce starts savory, then turns gently sweet as it reduces. I like using Korean rice syrup (jocheong) because it gives the finished lotus root that smooth, glossy coating without making it taste overwhelmingly sugary.
It’s a great make-ahead side dish, too. After a few hours in the fridge, the glaze settles onto the slices and the flavor gets even deeper.
Braised Lotus Root (Yeongeun Jorim)
Thin lotus root slices are gently braised in soy sauce, mirin, brown sugar, and Korean rice syrup until tender-chewy and coated in a shiny, caramel-like glaze.
Prep 10 min
Cook 35 min
Cuisine Korean
Yield
4 servings
Ingredients
Instructions
Peel the lotus root and trim off both ends. Slice it into even 1/4-inch rounds. Keeping the slices close to the same thickness matters because thin pieces soften much faster than thick ones.
Fill a pot with enough water to cover the lotus root and add the vinegar. Bring it to a boil, add the slices, and blanch for about 5 minutes, until they lose some of their raw firmness but still feel crisp. Drain well and rinse briefly with cool water.
While the lotus root blanches, stir together the water, soy sauce, mirin, garlic, and brown sugar. Mix until the sugar is mostly dissolved.
Heat the neutral oil in a wide skillet over medium heat. Add the drained lotus root and toss for 2 to 3 minutes so every slice gets lightly coated with oil.
Pour in the soy mixture. Bring it to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for about 15 to 20 minutes, turning the slices occasionally, until the liquid has reduced substantially and the lotus root is tender-chewy.
Add 1 1/2 tablespoons of the rice syrup and gently toss the lotus root through the reducing sauce. Continue cooking over medium-low heat until the glaze becomes thick and clings to the slices.
Add the remaining 1 1/2 tablespoons rice syrup. Stir and turn the lotus root for another 2 to 4 minutes, watching closely as the glaze tightens. Once the pan is nearly dry and the slices look shiny, lower the heat immediately so the sugar doesn't scorch.
Turn off the heat. Drizzle in the sesame oil and toss gently. Sprinkle with toasted sesame seeds and serve warm, at room temperature, or chilled.
Notes & Variations
Fresh lotus root gives the nicest texture, but frozen sliced lotus root works well. If using frozen, thaw, rinse, drain thoroughly, and shorten the blanching time.
The final reduction is the part to watch. Once the liquid gets low, the sauce can go from glossy to burnt surprisingly quickly, so stay near the pan and lower the heat if needed.
Korean rice syrup (jocheong) gives the cleanest traditional-style glaze. Light corn syrup is an easy substitute; honey works too, but use a little less because it tastes sweeter.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The glaze firms up and the flavor gets deeper after chilling.
Nutrition (approx., per serving): Calories: 217 kcal · Protein: 4 g · Carbs: 41 g · Fat: 5 g · Saturated fat: 0.8 g · Cholesterol: 0 mg · Sodium: 660 mg · Fiber: 3 g · Sugar: 15 g Estimated values based on ingredients used; actual nutrition may vary.
FAQ
Q: How do you keep braised lotus root from getting too soft?
Blanch the slices only until they lose their raw firmness, then finish them with a gentle simmer rather than a hard boil. Keeping the slices around 1/4 inch thick also helps them hold their characteristic tender-chewy bite. Thinner slices can become soft much faster, so check them early if yours are cut very thin.
Q: Why is my braised lotus root sauce not getting glossy?
The sauce needs enough time to reduce before the final syrup is added. Let the braising liquid cook down until only a small amount remains, then add the rice syrup and keep tossing gently over medium-low heat. If the pan is too hot at this stage, the sugar can burn before it has a chance to coat the lotus root.
Q: Can I use frozen lotus root for braised lotus root?
Yes, frozen sliced lotus root is a convenient substitute and works very well for yeongeun jorim. Thaw and rinse it first, then blanch it for only a couple of minutes because frozen lotus root is usually already partially cooked. Check the thickness of the slices, since thicker pieces may need a few extra minutes in the braising sauce.
Q: How long does braised lotus root last in the fridge?
Braised lotus root keeps well for about 3 to 4 days in an airtight container in the refrigerator. The flavor actually settles and becomes more pronounced after a few hours of chilling. You can serve it cold or let it sit at room temperature briefly before eating.
Q: What can I serve with Korean braised lotus root?
Serve yeongeun jorim alongside steamed white rice and other Korean banchan such as kimchi, seasoned spinach, or bean sprouts. It also fits nicely into a Korean BBQ-style meal or a dosirak lunchbox. The sweet-savory glaze is especially good with plain rice because the rice balances its concentrated flavor.
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Jiwon Kim is a home cook from Seoul who studied Food Science and Nutrition. She shares approachable Korean recipes — rice, soup, banchan, and fermented staples — explained simply for cooks outside Korea.
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