Yeongeun jorim

Ingredients · 4 servings

• 450 gLotus root, peeled and sliced 5 mm thick
• 180 mlWater, for braising
• 72 gSoy sauce
• 18 gSugar
• 50 gCorn syrup
• 9 gSesame oil
• 6 gSesame seed (to serve)

Equipment

stove, peeler, knife, cutting board, wide skillet, spoon, measuring jug, colander, serving dish

Instructions

1. 1
   Mise En Place

   Gather all ingredients and set out a peeler, knife, board, wide skillet, spoon, measuring scale, measuring jug, and serving dish. · 5 min

   What to look for: Ingredients are measured and tools are within reach.

2. 2
   Slice Lotus Root

   Peel lotus root, rinse it well, cut into 5 mm slices, and drain thoroughly so the sauce can cling during braising. · 5 min

   What to look for: Slices are pale, even, and free of surface starch.

3. 3
   Start Sweet Braise

   Combine water, soy sauce, and sugar in the skillet, then bring to a boil while stirring until the sugar dissolves. · 4 min

   What to look for: Braising liquid bubbles evenly and looks clear brown.

4. 4
   Braise Root Slices

   Add lotus root slices, lower to a steady simmer, and cook uncovered while turning often so every slice absorbs the soy glaze. · 18 min

   What to look for: Slices are tan and the liquid is reduced by more than half.

5. 5
   Glaze With Syrup

   Add corn syrup and sesame oil, then simmer while stirring until the sauce turns glossy and lightly coats the lotus root. · 5 min

   What to look for: Sauce is shiny, syrupy, and clings to the spoon.

6. 6
   Finish With Seeds

   Sprinkle sesame seeds over the lotus root and toss gently for 1 minute so the seeds stick to the shiny glaze. · 1 min

   What to look for: Seeds are evenly scattered over the glazed slices.

7. 7
   Serve Side Dish

   Transfer Yeongeun jorim to a small side dish and serve warm with rice and other Korean banchan while the glaze still shines. · 1 min

   What to look for: Lotus root slices look glossy and neatly stacked.