Maangchi Braised Lotus Roots Official Video
Official creator video linked from Maangchi's original recipe for this exact dish; in-site playback was not tested.
Official cooking video · Maangchi · YOUTUBESweet-and-Salty Soy-Glazed Korean Lotus Root (Yeongeun-jorim)
Four side portions of tender, glossy lotus-root slices slowly braised with soy sauce and rice syrup.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Slice 450 g lotus root into about 6 mm discs, soak in cold water for 30 minutes, then drain.
- 02
Bring a pot of water to a boil, add 5 ml vinegar, blanch uncovered for 5 minutes, rinse with cold water and drain.
- 03
Heat 15–30 ml oil over medium heat and stir-fry the lotus-root slices for 2–3 minutes until slightly translucent.
- 04
Stir in 540 ml water, two minced garlic cloves and 60 ml soy sauce. Cover and simmer over low heat for 40 minutes, turning occasionally; add a little water if drying out.
- 05
Add 180 ml rice syrup, stir evenly, cover and simmer over low heat for 20 more minutes.
- 06
Uncover and braise over medium-high heat for 10–12 minutes, turning gently until glossy and most sauce evaporates. Watch closely so the syrup does not burn.
- 07
Turn off the heat, toss with 10 ml toasted sesame oil and sprinkle 1 tsp toasted sesame seeds.
- 08
Divide into four small side plates and serve with rice. Put leftovers into a shallow airtight container and chill promptly.
Before you cook
Contains soy and sesame; regular soy sauce may contain wheat, so read labels. Beware of splashing hot syrup during final glazing. Although the original suggests longer storage, this home guide conservatively advises refrigerating within 2 hours at or below 4°C and eating within 3–4 days; reheat leftovers to 74°C (165°F).
Allergens: soy (soy sauce), sesame (oil and seeds), wheat may be present in ordinary soy sauce; check label
Image & source credits
These illustrations stand in for food photos.
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