Asian•healthy

Yeongeun jorim (Sweet Soy Braised Lotus Roots)

Sweet, savory, and crunchy lotus root slices!

Ingredients

Quantities are shown as originally provided.

1 pound lotus roots (yeon-guen, 연근)
1 tablespoon vinegar
1/2 teaspoon sesame seeds - optional garnish
4 tablespoons soy sauce
2 tablespoons rice wine
2 tablespoons sugar (1.5 T for less sweet)
1 tablespoon cooking oil
2 tablespoons oligo syrup (oligodang, 올리고당), rice syrup (jocheong, 조청), or corn syrup,
1/2 tablespoon sesame oil

1
Cut the tough ends of the lotus root, and peel the skin with a potato peeler. Thinly slice the lotus root, about 1/4-inch thick.
2
Add the lotus root slices to a medium size pot with enough water to cover them and a tablespoon of vinegar. Bring it to a boil and cook, uncovered, for about 10 minutes (or 20 minutes for softer yeongeun). See note 3.
3
Drain, and rinse with cold water.
4
Return them to the pot. Add 1 cup of water and the soy sauce, rice wine, sugar, and cooking oil. Bring it to a boil.
5
Continue to boil, uncovered, over medium high heat until the liquid is reduced to about 4 tablespoons, 15 to 20 minutes. Stir occasionally to rotate the lotus root slices.
6
Add the corn syrup and sesame oil, and stir well for 3 to 4 minutes. Keep your eyes on the pot to avoid burning the lotus root. Sprinkle with the optional sesame seeds to serve.
7
Keep the leftover in the fridge. Coat with the sauce at the bottom when serving.