Korean Lotus Root Banchan (Yeongun Jorim)
This Korean banchan is made from the root of the beautiful lotus flower. Peel this ugly bulb, blanch it and simmer it in a soy sauce dressing and you’ve got a sticky, sweet, savoury side dish with serious crunch.
Help Me Pronounce It!
“Young Gun Jorim” 연근조림
I personally love lotus root. I’d liken the texture (when cooked properly, or should I say just not overcooked) to rutabaga or jicama. You have to cook it lightly before eating. Blanching it in broth (or just water) works well, but you can just cook it in a pan as well.
Some people like a softer bite (cooked longer) but I think it’s most delicious when you can really feel the crunch. It’s got crisp texture, refreshing and mild flavour and it looks so darn beautiful. I mean, what other vegetable is presented to perfection straight out of nature?
No-Frills Lotus Root Recipe
Peel and slice lotus root to a nice thickness.
Put in a pot and add water.
Add a splash of vinegar if you remember (prevents discoloration + removes tannins).
Bring to a boil and blanch for 5 mins.
Drain.
Back in the pot and give a quick fry in some oil.
Add water to barely cover roots.
Add equal amounts of soy sauce and sugar and a bit of garlic if you want.
Cover and cook for 30 mins until liquid’s saucy.
Garnish with toasted sesame seeds if you’re feeling it.
Notes: The Soy Sauce to Sugar ratio is up to your tastebuds, but a roughly equal amount will be popular with most. Feel free to mix up your sugar sources. This is another Banchan that does well with a liquid sugar like corn syrup/oligo syrup/honey. You’re looking for the Sweet & Salty flavour that tastes perfect for you.
Need exact measurements?
Sweet and Salty Lotus Roots (Kimchimari)
Ooor you should know what I’m gonna say: Just buy it at the Banchan section of the Korean supermarket.
