Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, braised lotus root. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Braised Lotus Root is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Braised Lotus Root is something which I have loved my entire life.
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.
To begin with this recipe, we have to 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:
- Get 2 pcs lotus root, cut into chunks
- Take Pork ribs
- Take slices 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. 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.
Instructions 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
It helped me cut short the cooking time a lot. Both of the pork ribs and lotus root were wonderfully tender, and absorbed all the. 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). 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.
So that is going to wrap it up with this special food braised lotus root recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
