Cultural background
Lotus root stir-fry is a common side dish in Korean home cooking and is often used in lunch boxes.
Similar dishes
Eomuk Jorim
어묵조림 · eomuk-jorim
A side dish made by simmering fish cakes in soy sauce and sugar for a savory and sweet flavor. It has little broth and the seasoning is deeply infused into the fish cakes.
Stewed Potatoes
감자조림 · gamja-jorim
A traditional Korean side dish made by simmering potatoes in a soy sauce seasoning to absorb the flavors.
Braised Burdock
우엉조림 · u-eong-jo-rim
A side dish made by simmering burdock in soy sauce and sugar, characterized by its salty and sweet flavor. It has almost no broth and the seasoning is deeply infused into the burdock, making it great to eat with rice.
Tofu Jorim
두부조림 · dubu-jorim
A traditional Korean side dish made by simmering tofu in a soy sauce seasoning to infuse flavor.
Braised Beef
소고기장조림 · so-go-gi-jang-jo-rim
A side dish made by simmering beef in soy sauce. It is shredded along the grain and enjoyed with rice.
Soy-Braised Pork
돼지고기장조림 · dwaeji-gogi-jang-jo-rim
A side dish made by simmering pork in a savory soy sauce seasoning. It is common to shred it along the grain and serve it with rice.
Goes well with
Ingredients
How it's made
- 1Wash the lotus root thoroughly and slice it thinly.
- 2Mix soy sauce, sugar, and water to make the seasoning sauce.
- 3Add lotus root to the pan and pour in the seasoning sauce to simmer.
- 4Finish by sprinkling sesame oil and sesame seeds.
Nutrition
* Estimated values per serving.
Allergens
No allergen data.
Suitable for vegetarian and vegan diets as it uses only plant-based ingredients.
How to order
연근조림 주세요
Yeon-geun-jo-rim ju-se-yo
Please give me braised lotus root