Braised Lotus Root
Yeongeun Jorim
Prep: 10 min | Cook: 20 min | Total: 30 min | Serves: 4
Ingredients
- 8 oz Lotus root (peeled, sliced)
- 3 tablespoons Soy sauce
- 2 tablespoons Corn syrup (or rice syrup)
- 1 tablespoon Sugar
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Sesame seeds
- ½ cup Water
Instructions
- Peel the lotus root and slice into ¼-inch rounds. Soak in vinegar water (1 tablespoon vinegar per cup) for 5 minutes to prevent browning.
- Drain the lotus root. In a saucepan, combine lotus root, soy sauce, sugar, corn syrup, rice vinegar, and water. Bring to a boil.
- Reduce heat to medium-low. Simmer for 15-18 minutes, turning occasionally, until the lotus root is tender and the sauce is thick and glossy.
- Drizzle with sesame oil and sprinkle sesame seeds. Serve at room temperature. Keeps in the fridge for up to a week.
From K-Kitchen — koreanhomecook.com