So what do these braised lotus roots (연근조림 Yeongeun/Yeongn/Yeonkeun Jorim) remind me of? It totally brings back fond memories from my high school days, eating lunch boxes with my friends, sharing our banchan (반찬 – side dish) together. And this was certainly one of my top favorites to have in the lunch box. It is also a commonly served side dish at many Korean restaurants. But most often than not, the lotus roots jorim at restaurants are either too salty, not sweet enough or too sweet and the texture is usually very gummy. They taste best when they are slightly crunchy, salty and sweet, all at the same time.
Lotus roots are also well known for its health benefits. First of all, it’s very low calorie (3.5 oz is only 70 calories). It is a great source of fiber and vitamin C. It also has good amounts of vitamin B complex and even minerals like copper, zinc, magnesium and manganese.
This recipe was requested by my niece MJ – to whom I owe many thanks for all her wonderful feedback on my blog throughout this year.
Servings: 8 Cooking Time: 30 min Difficulty: Easy
Ingredients
- one 16 oz pkg
- blanched lotus roots (about 4 C)
- 1 T + 1tsp vegetable oil
- 4 T + 2tsp soy sauce
- 3 T sugar
- 1 T + 1tsp cooking rice wine (sake is good)
- 1 T rice malt syrup
- 2 T maple syrup
- 3/4 C + 1 tsp water
- pinch of sesame seeds as garnish
Directions
1. I could not find any fresh lotus roots at my store so I bought this packaged lotus root that comes already blanched. If you can buy fresh lotus roots, that’s probably better but I think this is just as good. For fresh lotus roots, just wash, peel, slice them into 1/4 inch thickness and then blanch them in boiling vinegar water (1 T vinegar to 4-5 C water).
The packaged lotus roots already come in vinegar water so make sure you drain it, rinse it a couple times and then dry off any excess water by placing them on sheets of paper towel.
2. On medium high heat, add the 1 T+ 1tsp of oil in a pot and lightly saute the lotus roots for 5 min.
3. Make the sauce by mixing the soy sauce, sugar, cooking wine, water and malt syrup. Add the sauce to the pot and bring to a boil on medium high heat.
4. Once it starts to boil, reduce the heat, cover with a lid and let it simmer for 20 minutes. Stir the lotus root slices every few minutes to make sure they get evenly coated with the sauce. It should look something like this..
5. For the final step, take off the lid and add 2 T maple syrup. Let the sauce reduce further (so that it barely covers the bottom of the pot) in low heat for 5-7 minutes. This will add a nice glaze to the jorim. Stir the lotus roots often to glaze them evenly.
And there it is! Sprinkle some roasted sesame seeds on top. These lotus roots will be just sweet and salty enough to make a great side dish to any Korean meal. If the lotus roots comes out chewy or gummy, you probably cooked it too long.
Sweet and Salty Lotus Roots (Yeonkeun Jorim)
Ingredients
- 16 oz blanched lotus roots (about 4 cups / 1 L)
- 4 tsp vegetable oil
- 4.6 Tbsp soy sauce
- 3 Tbsp sugar
- 4 tsp cooking rice wine (sake is good)
- 1 Tbsp rice malt syrup
- 2 Tbsp maple syrup
- 3/4 cup + 1 tsp water
- Pinch of sesame seeds as garnish
Instructions
- For fresh lotus roots, just wash, peel, slice them into 1/4 inch thickness and then blanch them in boiling vinegar water (1 Tbs vinegar to 4-5 cups water).
- On medium high heat, add the 1 Tbs + 1tsp of oil in a pot and lightly saute the lotus roots for 5 min.
- Make the sauce by mixing the soy sauce, sugar, cooking wine, water and malt syrup. Add the sauce to the pot and bring to a boil on medium high heat.
- Once it starts to boil, reduce the heat, cover with a lid and let it simmer for 20 minutes. Stir the lotus root slices every few minutes to make sure they get evenly coated with the sauce.
- For the final step, take off the lid and add 2 Tbs maple syrup. Let the sauce reduce further (so that it barely covers the bottom of the pot) in low heat for 5-7 minutes. This will add a nice glaze to the jorim. Stir the lotus roots often to glaze them evenly.
- Sprinkle some roasted sesame seeds on top. These lotus roots will be just sweet and salty enough to make a great side dish to any Korean meal.
- You can keep yeonkeun jorim in the fridge for several days up to a week. Reheating is not necessary. They taste great at room temperature.
Tips & Notes:
- I could not find any fresh lotus roots at my store so I bought packaged lotus root that comes already blanched. If you can buy fresh lotus roots, that’s probably better but I think this is just as good. The packaged lotus roots already come in vinegar water so make sure you drain it, rinse it a couple times and then dry off any excess water by placing them on sheets of paper towel.
Nutrition Information:
Storage
You can keep yeonkeun jorim in the fridge for several days up to a week. Reheating is not necessary. They taste great at room temperature.
Lunchboxes
Having made this dish, I was inspired to make a lunchbox from the yeonkeun jorim and other leftover banchan I had in the fridge. On the right half – I found some leftover egg garnishes from a dduk gook we had couple days ago, some sauteed aster caber (취나물 chwinamul) and dried radish (무우말랭이 moo malengi). Because this lunchbox has only one partition, I created my own partitions by molding some tin foil into little square boxes. This is how moms used to separate banchan in their children’s lunchboxes in Korea. Otherwise, it can become one big bibimbab by the time you get to school! On the left half – I put some rice with wild grains and some leftover chicken cutlet w/ tonaktsu sauce on top. All of these can be eaten at room temperature so no need to heat anything. The combination of the savory, salty, sweet and a touch of spiciness really made this lunchbox simply divine!
Hi ! Is there any substitutions suitable for rice malt syrup?
Corn syrup is usually used. If you don’t like corn syrup, you can try a mixture of honey and maple syrup. Cheers!
I am happy to find your blog! I stayed in Seoul for almost a year, and I miss Korean food 🙂 Now I can make some of my favourites from your recipes 😀
I am glad you found my blog! 🙂 Hope my recipes bring you back good memories from Seoul. Enjoy!
Hello there!
It’s a great blog. So nostalgic to me. I linked one of your photos on my blog (inserted your link) and hope it’s ok with you.
My mom makes a gorgeous Yeonkeun Jorim. I haven’t tasted it for decades!
I will take time to look around. Thanks!
I just visited your blog and loved it! Although I don’t have a lot, I try to also post some very simple, quick meals on my What’s for dinner mom? blog. I am looking forward to reading your next posts on Korean cooking. Thanks!
Wow, very tasty. This becomes the “dessert” section of my lunch this week. I think I might try it with less sugar, since I’m not a big eater of sweets any more. I can’t find rice malt syrup – had to use corn malt, so that may have affected the taste. The lotus root is so pretty! Thanks.
Great! Yes, everyone has a different preference of sweetness so it’s always good to adjust to your taste. Not too familiar with corn malt but I have a feeling it’s probably sweeter than rice syrup. You could compare the amount of sugar per serving and see..Thank you!
I’ve been making the recipe here: http://www.hannaone.com/Recipe/candiedlotus.html for a while – I’m looking forward to trying. I think there’s a typo – your recipe says 6 oz, but those are 16 oz. packages – I think you lost the 1. 😉 I found that there are two kinds of these – the ones you show are in the case with the tofu, but there’s another version that’s kept in the vegetable case at my market. That one has preservatives in it, while the one you show doesn’t. The ones with preservatives cost $1 less. I’ve used both, but since I found the ones without preservatives, I buy those. My son’s girlfriend can’t stop eating these when she finds them in my refrigerator! Your lunchbox is gorgeous – and your comments are full of things I don’t know how to make yet.
Thanks so much for your correction and the extra info on lotus root packages.
And Yes, you are right – that was a typo. I just corrected it! Hope it turns out good.