Full Recipe
Author
Food Network Kitchen | 2025-09-15
Description
Lotus root braised in a sweet and savory soy-based sauce known as yeongeun jorim (연근조림) is a popular Korean banchan (side dish). It's famous for its unique texture and pleasant earthy flavor as much as for the lacy, flower-like appearance of the thinly sliced lotus root. The root is first blanched to remove bitterness, then simmered until pleasantly crisp-tender. A glaze of soy sauce, rice syrup and mirin and a sprinkle of sesame seeds give it its classic flavor. It pairs well with rice and other banchan in many Korean meals.
