If you’ve ever had a traditional Korean meal with a variety of small side dishes, chances are you’ve come across yeongeun jorim, or braised lotus root. It’s tender but still has a satisfying crunch, and it’s coated in a sweet and savory glaze that makes it incredibly addictive. Often enjoyed as part of a banchan spread, this dish brings a rich depth of flavor and beautiful texture to the table.
While lotus root might not be an everyday vegetable for everyone, it’s a staple in Korean cooking, especially in braised or simmered dishes. It soaks up flavor beautifully and holds its shape during long cooking, making it perfect for this kind of glaze.
Traditionally, mulyeot (Korean corn syrup) was used to give the braised lotus root its signature shine and sweetness. These days, many home cooks have started using oligodang, or oligosaccharide syrup, which is often marketed as a "healthier" alternative. Oligodang has a clean, mild sweetness and still delivers that glossy finish without being as heavy.
If you can’t find oligodang, don’t worry. Here are a few easy substitutes:
Peel the lotus root and slice it into ½ cm thick rounds. Blanch it in water and vinegar for 5–10 minutes to prevent discoloration and remove any bitterness. Drain before cooking, then return the lotus root to the pot.
Combine the water, soy sauce, dark soy sauce, brown sugar, and half of the oligodang to make the sauce.
Pour the sauce over the lotus root and bring everything to a boil over medium heat. Once it reaches a boil, lower the heat and let it simmer uncovered for about 30 minutes. Stir occasionally to keep the lotus root evenly coated and prevent sticking.
When the liquid is nearly reduced and sticks to the lotus root, drizzle in the remaining oligodang and mix well.
Turn off the heat. Transfer to a serving dish and sprinkle with toasted sesame seeds.