Braised Lotus Root, Yeongeun Jorim
This is a nice side dish with a good balance of salty and sweet, and it goes well with steamed rice and other vegetable side dishes. It's a perfect opportunity to try an exotic healthy root vegetable rarely appearing on North American tables. Lotus roots a have crunchy texture with sweet-tangy flavors. It is also used in Asian herbal medicine.
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for soaking lotus root
|7 oz||Lotus root (Yeongeun) 연근|
|1 cup||Water 물|
|1 tbs||Vinegar 식초|
|3 cups||Water 물|
|1½ cups||Water 물|
|¾ cup||Soy Sauce (regular) 왜간장|
|⅓ cup||Sugar 설탕|
|1 tbs||Mul Yeot / Malt (Maltose) Syrup 물엿 (optional)|
|1 tbs||Sesame Seeds 깨 (optional)|
Optional Ingredients and Substitutions
Mulyeot is optional. Add more sugar instead.
Sesame seeds are great in this dish but you can get away without them.
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Ingredient amounts in the recipe instructions are for the default serving size.
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Ingredient amounts in the recipe summary are for the default serving size.
1. Peel & Cut
Peel and wash lotus root. Cut it into 0.5 cm (a little thiner than ¼”) thick slices. Mix 1 cup of water with 1 tablespoon of vinegar. Soak sliced lotus roots in the vinegar water for 10 minutes. Then, drain water with a strainer.
Peel & wash
Slice into 0.5 cm thickness
Soak lotus roots 10 min
Blanch lotus root in boiling water for 5 min on high heat. Drain all the water out through a strainer.
Blanch in boiling water
High Heat 5 min
Add 1½ cup of water, ¾ cup of soy sauce and 5 tablespoons of sugar in a pot and mix well. Add blanched lotus and braise on medium heat with a lid for 15 min.
Braise with lid
Med Heat 15 min
4. Finish up
When the sauce boils down, add 1 tablespoon of malt syrup and mix well. Braise for 5 more minutes. Sprinkle sesame seeds.
Med Heat 5 min
Sprinkle sesame seeds
Serve in a side dish bowl. Enjoy!