Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, braised lotus root. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Today's recipe is for braised lotus roots (yeon-geun-jorim: 연근조림), something that my readers and viewers have been requesting for years! The roots taste somewhere between a potato and a radish, and braising them (cooking at low heat in sauce) like this makes for a sweet, salty, and chewy side dish. Braised Lotus Root is a traditional Korean banchan served on special holidays or occasions.
Braised Lotus Root is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Braised Lotus Root is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have braised lotus root using 4 ingredients and 1 steps. Here is how you can achieve that.
The ingredients needed to make Braised Lotus Root:
- Take lotus root, cut into chunks
- Take Pork ribs
- Take Ginger and garlic
- Take Light soy sauce
It surely deserves a spot on your favorite basic side dish (mit-banchan, 밑반찬) list. As I mentioned in my stir-fried lotus root post, lotus root is the stem of the lotus plant, which is high in dietary fiber, vitamins and minerals. Then, drain water with a strainer. Braised Lotus root, pictured with purple radish water kimchi (dongchimi) One of the banchan I was intent on making was a braised lotus root dish called yeongeun jorim (연근조림).
Steps to make Braised Lotus Root:
- Heat wok then add cooking oil, fry pork Ribs until golden brown. Then add garlic and ginger slices and saute. Add in lotus root and light soy sauce mix well. Add water until the ribs are covered with water. Cover and simmer for 45 mins. Remove
Yeongeun is the Korean word for lotus root and jorim is derived from the verb jorida (조리다), "to boil down". I love lotus root because it stays crunchy. This braised pork ribs with lotus root is a traditional Chinese dish that I tried many years ago in Hong Kong. My Instant Pot did a very good job for me. It helped me cut short the cooking time a lot.
So that is going to wrap it up with this exceptional food braised lotus root recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
