Sweet Soy-Braised Lotus Root — A Nostalgic Korean Side Dish

“Korean soy-braised lotus root (yeongeun-jorim) — a sweet, savory, and glossy banchan with childhood memories and simple step-by-step recipe.”

 

When I was little in Korea, my mother had her own quiet remedies. If I had a sudden nosebleed, she would head to the kitchen, slice a fresh lotus root, and hand me a crisp white disk to chew. Sticky threads would pull and stretch as I bit into it — I didn’t know back then that the sap held tannins and mucilage, compounds that help slow bleeding and soothe the stomach.

Now, decades later, I still keep lotus root in my kitchen. Not to stop nosebleeds anymore, but because it turns into one of the most comforting Korean side dishes: soy-braised lotus root (yeongeun-jorim, 연근조림). Slightly sweet, deeply savory, and beautifully glossy, it’s the kind of dish that makes a bowl of rice feel like home.

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🌱 Why Lotus Root Is Good for You

• Supports healthy blood flow: Rich in polyphenols and iron.
• Soothes digestion: Mucilage and fiber help your gut feel calm and light.
• Immune boost: Plenty of vitamin C to fight off colds and fatigue.

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🛒 Ingredients (2–3 servings)

• 400 g fresh lotus root (peeled and sliced 0.5 cm thick)
• 1 Tbsp vinegar (for blanching)
• 2 cups water
• 4 Tbsp soy sauce
• 2 Tbsp sugar
• 2 Tbsp mirin (or cooking wine)
• 2 Tbsp rice syrup or corn syrup
• 1 tsp minced garlic
• 1 Tbsp sesame oil
• 1 Tbsp neutral oil (for sautéing)
• Toasted sesame seeds to finish

 

🌟 Tip: Drop the slices into vinegar water right after cutting — it keeps them crisp and bright.

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🥘 How to Make Soy-Braised Lotus Root

1. Prep: Soak sliced lotus root in vinegar water for about 10 minutes to remove excess starch.
2. Blanch: Boil 2–3 minutes with a splash of vinegar, then drain well.
3. Sauté: Heat oil in a skillet, stir-fry the lotus root 2–3 minutes over medium heat.
4. Simmer: Add water, soy sauce, sugar, mirin, and garlic. Bring to a boil, lower heat, and let it gently bubble for 15 minutes.
5. Finish: Stir in rice syrup and sesame oil, cook 2 more minutes until glossy. Sprinkle sesame seeds.

I was too busy stirring and tasting to photograph each step — but I did snap the finished dish. That rich brown glaze is worth showing off!

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🥢 Choosing Good Lotus Root

• Pick ones that feel firm and heavy for their size.
• The skin should be smooth and pale beige without dark spots.
• Freshly cut ends should be creamy white with neat holes.
• Autumn (September–November) is the best time to buy — sweetest and most nutritious.

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🥡 Storing Tips

• Wrap peeled, rinsed slices in damp paper towel and seal in a bag. Keeps up to a week in the fridge.
• For long-term use, blanch, cool, and freeze up to three months.

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💭 A Small Reflection

It’s funny how food changes meaning over time. What once felt like medicine when I was a child has turned into a quiet joy in my kitchen today. This simple side dish holds my mother’s care and now, my own.