Savoury & Sweet Korean Lotus Roots
Description
Braised lotus roots are a popular fall Korean side dish (banchan). They taste best when they are slightly crunchy, salty and sweet all at the same time.
Ingredients
- 12 oz lotus roots, washed and peeled
- 1 tbsp cooking oil
- 3.5 tbsp light soy sauce
- 2,5 tbsp sugar
- 1 tbsp cooking sake (or plain soju)
- 1 tbsp rice malt or maple syrup (replace with golden syrup)
- 2 tbsp maple syrup
- 0.5 cup water (more if necessary)
- 1 tbsp toasted white sesame seeds (can mix with black sesame seeds)
Instructions
- Slice lotus roots cross-section wise into 1/8 - 1/4" thickness.
- Bring a pot of 4 cups water mixed with 1 tablespoon vinegar to boil.
- Blanch lotus roots in the pot. Add more water if needed to cover the lotus roots. When the lotus roots are softened, remove, drain and pat dry the lotus roots.
- In another skillet or pot, pan fry the lotus roots in cooking oil for 5 minutes.
- Add in the soy sauce, 1 tablespoon of the syrup, sugar, cooking wine and water and bring to boil under medium high heat.
- Once it starts to boil, reduce to low and let it simmer for 20-30 minutes, covered. Stir occasionally to prevent the lotus roots at the bottom from charring and to ensure even coating of the sauce on the roots.
- To glaze the roots, add in the remainder 2 tablespoons of syrup and reduce until only a thin layer of sauce remains in the pot and the sauce is thick and coats the lotus roots nicely. Stir frequently to ensure even coating.
- Cool the lotus roots, This dish can keep in the refrigerator for up to a maximum of one week. NO reheating is needed.
- To serve, sprinkle toasted sesame seeds on the top.
연근조림, Yeonkeun Jorim, savoury, sweet, banchan, lotus root
Read it online:
https://www.wokdiaries.com/recipe/savoury-sweet-korean-lotus-roots/