Korean Braised Lotus Root
Korean braised lotus root (Yeongeun Jorim) is a delicious side dish simmered in a sweet-savory soy glaze. With a glossy, chewy, yet slightly crisp texture, this Korean banchan pairs perfectly with steamed rice and is great for meal prep. Learn how to cook lotus root for the best flavor and texture!
I still remember the first time I tried Korean braised lotus root (yeongeun jorim)—I was just a child, visiting a friend’s house for a playdate. The moment I tasted it, I was captivated by its glossy, sweet, and savory flavor, and its unique texture—both chewy and slightly crispy.
When I got home, I immediately asked my mother why she never made it for us. Her response? “It takes too long to prepare for just one side dish.” And with five kids to raise, she had a point.
Lotus root is a versatile ingredient, and learning how to cook lotus root opens the door to a variety of delicious dishes. While preparing lotus root requires a bit of effort, this straightforward recipe makes it well worth the time.
The shiny, glazed appearance and delicious balance of flavors make it one of the most beautiful and delightful Korean side dishes (banchan). It’s the perfect combination of crisp, chewy, and tender, making it a must-try addition to any meal.
Why You’ll Love This Recipe
- Authentic Korean side dish served in many Korean households and restaurants.
- Perfectly balanced flavors—salty, sweet, and subtly nutty.
- Great for meal prep—stores well and tastes delicious chilled or at room temperature.
- Vegan-friendly and versatile—a great addition to any meal.
What is lotus root?
Lotus root is an aquatic vegetable widely used in Korean, Chinese, and Japanese cuisines. It grows underwater and has a crisp texture similar to water chestnuts or jicama. When sliced, it reveals beautiful lacy holes, making it an attractive ingredient for various dishes.
What Does Lotus Root Taste Like?
If you’ve never tried lotus root before, you might be wondering, what does lotus root taste like? It has a mild, slightly nutty flavor and a crisp, crunchy texture when raw.
Once cooked—especially braised—it transforms into a tender yet chewy ingredient that soaks up flavors beautifully. Though naturally slightly astringent, blanching helps mellow its taste and improve its texture.
Male vs. Female Lotus Root
- Male lotus roots are long and slim, with a crispier texture—best for stir-frying or deep-frying.
- Female lotus roots are short and round, with a chewier texture—ideal for braising and soups.
- The difference in texture is subtle, so either type works well for this recipe.
Recipe ingredients
- Lotus root: look for the ones that are firm when pressed. Avoid the ones with soft spots or bruises on the side.
- Sea kelp water (or plain water): adds a layer to the flavor (sea kelp water is easy to make; soak a piece of dried sea kelp in a bowl of water for a few minutes)
- Vinegar: will remove the bitter and astringent taste of lotus root.
- Rice syrup (or corn syrup): Provides glossy shine and thickens the glaze. Rice syrup holds the glaze better with less leakage than corn syrup does after cooking
- For the sauce: basic pantry ingredients like soy sauce, dark brown sugar, sweet rice wine, sesame oil, and sesame seeds are needed
How to make Korean braised lotus root (yeongeun jorim)
Step 1. Peel and Slice: Peel the lotus root using a vegetable peeler and slice into 1/4-inch thick rounds.
Step 2. Blanch the Lotus Root: Add the lotus root slices to a pot and cover with water. Add 1 tablespoon vinegar, bring to a boil, and cook for 15–20 minutes. Drain and rinse with cold water.
Step 3. Prepare the Braising Sauce: Soak a piece of dried sea kelp in water for 5 minutes, then remove the kelp. In a bowl, mix soy sauce, dark brown sugar, and sweet rice wine.
Step 4. Braise the Lotus Root: Heat 1 tablespoon oil in a skillet over medium-low heat. Add the lotus root and stir for 2–3 minutes, coating evenly with oil. Pour in the braising sauce and sea kelp water. Bring to a boil, then simmer until the liquid is nearly evaporated, about 10–15 minutes.
Step 5. Glaze and Finish: Add rice syrup and stir gently until glaze thickens and the sauce becomes sticky and glossy. Add sesame oil and toasted sesame seeds.
This dish pairs well with steamed rice and other Korean banchan (side dishes) such as kimchi, stir-fried anchovies (myulchi bokkeum), or Korean spinach salad (sigeumchi namul).
Recipe Tips for a better result
- Stir gently: Avoid breaking the lotus root slices while braising.
- Add Rice Syrup in Stages: This ensures a perfect glaze and prevents excess moisture leakage.
- Watch the Heat: Once the liquid reduces, the glaze can burn quickly—adjust heat as needed.
How to Store Leftovers
Store in an airtight container in the refrigerator for up to 1 week. No need to reheat—chilled braised lotus root tastes just as delicious. Freezing is not recommended as it alters the texture.
Korean Braised Lotus Root (Yeongeun Jorim)
Recipe Video
Ingredients
- 1 lb lotus root
- 1 cup cold water
- 1 tbsp white vinegar
- 1 piece dried sea kelp (dashima), use 2 pieces if small
- 3 tbsp soy sauce
- 1 tbsp dark brown sugar
- 2 tbsp sweet rice wine (mirim)
- 3 tbsp Korean rice syrup (jocheong), or corn syrup
- 1 tbsp oil
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- Peel lotus root skin with a potato peeler and cut the tough ends off. Thinly slice the lotus root, about 1/4-inch thick.
- Add the lotus root slices to a pot, and add enough water to cover them. Add a tablespoon of vinegar. Bring it to a boil and cook, uncovered, for about 20 minutes (cooking time can be adjustable depending on the texture you desire). Drain, and rinse with cold water.
- Meanwhile combine the dried sea kelp in a bowl of cold water and set aside. In a small bowl, mix soy sauce, brown sugar, and rice wine; set aside.
- Heat 1 tablespoon of oil in a skillet over medium-low heat. Add the lotus roots and cook for 2-3 minutes coating each slice with oil evenly. Add the sauce mixture and sea kelp water (discarding the sea kelp) to the skillet, and bring it to boil over med-high heat. Let it cook until the liquid is almost evaporated, about 10-15 minutes.
- Reduce the heat to medium. Add 1 1/2 tablespoon of rice syrup and cook again to thicken the glaze, stirring gently, until the moisture in the glaze is almost gone. Add the remaining rice syrup and continue to cook until the glaze becomes very sticky and the bottom of skillet is almost dry. Make sure to stir from the bottom so that you don’t burn the glaze. Adjust the heat if necessary. Add sesame oil and sesame seeds, and toss well to coat. Serve with rice at room temperature or chilled.
I used frozen lotus root. Most of the fresh I can get looks quite moldy or something. Very good recipe. Will make again. Easy to follow. I didn’t use as much corn syrup for health reasons. Still very good. Love the texture of lotus root.
Thanks for sharing the idea of using frozen lotus root. Glad that you enjoyed it.
Can you use dried lotus root for this recipe?
If so how long do you blanch after rehydrating?
I suggest boiling for 20 min as same as recipe suggested. Thanks.
I have purchased some frozen lotus roots. I live in country Australia so have limited access to ingredients. Should I blanch them? Also would honey substitute for corn syrup.
Thanks…love your recipes 😋
Carolyn Boyden
Yes, give the frozen lotus a quick blanch. You can also substitute honey for the corn syrup, but use a slightly smaller amount.
Thanks Holly
Is it possible to use dried lotus root for this recipe?
I have not tried with dried lotus root in this particular dish, so I can’t assure the result. I recommend trying with fresh ones, since the crispy texture of fresh lotus root is crucial in this recipe.