Korean
Korean - Banchan
Yeongeun Jorim
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g fresh lotus root (yeongeun), peeled and sliced
- • 1 tbsp rice vinegar, for the soaking water
- • 3 tbsp soy sauce
- • 2 tbsp rice syrup or corn syrup
- • 1 tbsp sugar
- • 1 tbsp mirin
- • 2 cloves garlic, minced
- • 1 tsp toasted sesame seeds
- • 2 cups water
Preparation Steps
1
Phase 1
Peel the lotus root and slice into 5mm rounds; soak in vinegared water for 10 minutes to remove bitterness and prevent browning.
2
Phase 2
Drain and simmer the lotus root in 2 cups water for 10 minutes until barely tender.
3
Phase 3
Add soy sauce, rice syrup, sugar, mirin, and garlic to the pan.
4
Phase 4
Simmer over medium heat for 15-20 minutes, spooning the sauce over the slices, until the liquid reduces to a glossy glaze.
5
Phase 5
Cool in the glaze, sprinkle with sesame seeds, and serve at room temperature or chilled.