Yeongeun jorim
Yeongeun jorim, from above
VegKorea

Yeongeun jorim

Lotus root slices braised in sweet soy until glossy and chewy. Pretty enough to frame.

40 minTime
2 gProtein each
mildSpice
Holes and gloss2 chapters · 1 min read

Make it your way

Grandma's wayLotus root braised in soy and honey.
The original
108kcalsame
2 gproteinsame
3 gfibresame
40minutessame

Yeongeun jorim.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Lotus stem (lotus root)400 g lotus root, peeled, 5 mm slices
Vinegar1 tbsp
Water1½ cups
Soy sauce3 tbsp
Sugar1½ tbsp
Honey1½ tbsp (or rice syrup)
Cooking oil (vegetable oil)2 tsp
Sesame oil1 tsp
Sesame seeds1½ tsp

Method

4 steps
  1. 1Boil the lotus slices in water with the vinegar for 5 minutes, then drain.
  2. 2Fry the slices in oil for 2 minutes, add fresh water, soy and sugar and simmer 20 minutes.
  3. 3Add honey and cook on high, stirring, until the sauce glazes.
  4. 4Finish with sesame oil and seeds.
Serve it like this

Fan the glossy slices in a shallow dish with seeds on top; serve cold or at room temperature with rice.

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Make it a meal

What goes with Yeongeun jorim: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kimchi fried rice20 min
Bread or rice Methi thepla40 min
With a main Doenjang jjigae30 min
With a main Sigeumchi doenjang guk25 min
On the side Kongjaban45 min
To drink Boricha25 min
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