Lotus Root has been quite expensive lately, about RM10/kg. But I really wanted to serve it as a banchan. I have not seen it served in Korean restaurants here in Malaysia.
It is one of my favourite banchan. I prefer it less salty and sweet and did not use syrup so it does not have a glaze on the surface.
There are two main types of Korean soy sauce. One is ‘soup’ soy sauce (Guk-ganjang) and the other is the ‘braising’ soy sauce. Both of them generally have a stronger doenjang (soy bean paste) smell compared to Japanese or Chinese soy sauce.
If you would like to substitute, it will be Japanese Soy sauce for ‘braising’ soy sauce and Chinese light soy sauce for soup soy sauce. Actually boiled soy sauce smells odd to me but I get used to it after a couple of minutes.
Yeongeun Jorim (Braised Lotus Root) Recipe
Ingredients
400g-500g Lotus Root
1-2 tbs Soy sauce
1-2 tbs Sugar
Water
Method
1.Clean lotus root and remove skin
2. Slice it to 0.7cm thickness or to desired thickness. I prefer it to be not too thick.
3. Soak for 5 minutes and rinse lotus root
4. Add water and boil lotus root for 20 minutes
5. Pour the water away and fill it up until the water covers the lotus root. Do not overfill as the liquid will need to be thinned down.
6. Simmer it. Add soy sauce and sugar to taste. Leave pot lid slightly ajar.
7. Watch the pot when water level reducing and turn the lotus root. It took me a total of 50 minutes to simmer and thin it down.
