Yeongeun Jorim

Slice the peeled lotus root into 0.5 cm thick rounds. If the lotus root pieces are large, cut them in half.

Place the sliced lotus root in a pot with enough water to cover it (approximately 1000g water) and bring to a boil. Boil for 5 minutes to remove bitterness and soften slightly, then drain and rinse the lotus root under cold water.

In a clean pot, combine the blanched lotus root, Korean soy sauce, rice syrup, minced garlic, 500g water, and dried kelp.