Soy-Braised Lotus Root (Yeon-geun-jorim 연근조림)

Lotus root has a beautiful texture, almost in between a potato and a radish. This dish was so good that even my toddler nibbled on it! Original recipe by Maangchi.

Soy-Braised Lotus Root (Yeon-geun-jorim 연근조림)

Prep time: 5 minutes
Total cook time: 1 hour and 20 minutes


  • 1 pound skinned and trimmed lotus roots (I used 450g frozen lotus root)
  • 1 teaspoon white or apple cider vinegar
  • 1-2 tablespoons vegetable oil
  • 2 1/4 cup water
  • ¼ cup soy sauce
  • 2 cloves minced garlic
  • ¾ cup rice syrup (or ½ cup sugar)
  • 2 teaspoons sesame oil
  • 1 teaspoon toasted sesame seeds


  1. Rinse frozen lotus root with cold water, then boil for 5 minutes to thaw.
  2. Add 1 tsp vinegar and boil and additional 5 minutes.
  3. Remove and rinse with cold water. Let it drain.
  4. Take a heavy bottomed pot and heat 2 tbsp oil. Add lotus root and stir for 3 minutes until they become soft.
  5. Add water, garlic, and soy sauce. Stir, turn down to low heat, and cover for 40 minutes.
  6. Uncover and add rice syrup. Stir well and cover again for another 20 minutes.
  7. Uncover and turn up the heat to medium high. For anywhere up to 10 minutes, stir and watch the sauce. Be careful at this stage. The point is to thicken the sauce without burning it (which is very easy to do). You can stir and make sure not to burn it.
  8. Turn off heat and add sesame seed oil.
  9. Plate carefully and sprinkle with roasted sesame seeds.
  10. Save the excess sauce for stir frying with some yummy rice! It’s totally delicious.

I hope you enjoy eating this as much as I did.