Lotus root

🔍 What is it? It's the underground stem of the lotus flower. Its trademark is the perforated cross-section that appears when you slice it. It's a common ingredient across East Asia, but in Korea, it's especially eaten as 'jorim' (braised). 👅 Taste and Scent Crisp, mild, and slightly sweet. When braised, it becomes chewy. 🍳 How to use it Yeongeun-jorim, braised until glossy in soy sauce and corn syrup, is a classic side dish (a lunchbox favorite). It's also used for튀김 (tempura) or 전 (pancakes). 🛒 Buying & Substitute Tips You can find it fresh or vacuum-packed at Asian markets. To prevent browning, slice it and soak it in vinegar water.