Korean Braised Lotus Root (Yeongeun Jorim) - Tender and Moreish
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My Korean Kitchen · by Sue Pressey★ 5.0 (1)

Korean Braised Lotus Root (Yeongeun Jorim) - Tender and Moreish

NUTRITION · PER SERVING20M COOK
CAL 4%·PRO 3%
CARBS 13G70% OF CAL
2G FIBER7G OTHER5G TOTAL SUGAR
FAT 2G27% OF CAL
0G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Korean braised lotus root with a sweet-salty soy glaze, tender yet crunchy. This quick side dish tastes even better the next day and pairs well with rice and protein.

sidekoreandairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 260 g lotus root ((9.2 oz), (fresh: peel and slice; frozen: use ready-sliced, rinsed and drained))
  • 750 ml water ((3 cups))
  • 1/8 tsp apple cider vinegar (or rice vinegar)
  • 1 Tbsp neutral cooking oil (– e.g., rice bran oil)
  • 80 ml water ((1/3 cup), or 125 ml (1/2 cup) kelp stock (see Step 2))
  • 1 small piece dried kelp ((kombu), about 3 cm / 1 inch, optional (for making kelp stock))
  • 2 1/2 Tbsp soy sauce (, Sempio 701 Yangjo Ganjang or Kikkoman brand)
  • 1/2 Tbsp sweet rice wine ((mirin))
  • 1 tsp minced garlic
  • 1/2 tsp dark brown sugar
  • 3 Tbsp golden syrup (or Korean rice syrup (ssalyeot) or light corn syrup)
  • 1/2 tsp toasted sesame oil
  • 1 tsp toasted sesame seeds
PREP
5M
SODIUM
353MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.