Yeongeun-jorim

Lotus root slices glazed in a sweet soy sauce to create a visually stunning, crunchy banchan.

Yeongeun-jorim is among the most visually distinctive banchan on the Korean table, its sliced lotus root revealing a pattern of hollow tunnels that creates a natural lace-like cross-section on every piece, as beautiful as it is delicious. Lotus root is sliced into thin rounds and briefly blanched before being braised in a mixture of soy sauce, sugar, rice vinegar, and sesame oil until the liquid reduces to a glossy, amber-colored glaze that coats the rounds in a sweet-savory sheen. The texture of braised lotus root is uniquely satisfying — firm and slightly crunchy even after cooking, with a mild, earthy flavor that absorbs the sweet soy glaze without losing its own character. In Korean Buddhist tradition, the lotus holds deep symbolic significance as a flower of purity that grows from muddy water untainted, and lotus root is therefore a cherished ingredient in temple cuisine, where its visual beauty and clean flavor make it a meditative food. Yeongeun-jorim keeps well in the refrigerator for several days, its glaze intensifying slightly as the flavors continue to meld.