Yeongeun jorim (Sweet Soy Braised Lotus Roots)

Ingredients

• Lotus root

  Raw

  460g

• Vinegar

  Cider

  1 tbsp or 15g

• Sesame oil

  Salad or cooking

  ½ tbsp or 7g

• Sesame seeds

  Seeds, whole, dried

  ½ tsp or 2g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Rice wine vinegar

  2 tbsp or 30g

• Honey

  2 tbsp or 42g

• Avocado oil

  1 tbsp or 14g

• Maple syrups

  2 tbsp or 40g

Directions

1. Yeongeun jorim (Sweet Soy Braised Lotus Roots) Sweet, savory, and crunchy lotus root slices! Servings: 8 Ingredients 1 pound lotus roots yeon-guen, 연근 1 tablespoon vinegar 1/2 tablespoon sesame oil 1/2 teaspoon sesame seeds For the braising liquid: 4 tablespoons low salt soy sauce 2 tablespoons rice wine 2 tablespoons raw honey 1 tablespoon walnut oil or avocado oil 2 tablespoons maple syrup, or molasses, or rice malt syrup (jocheong, 조청) -- Instructions 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. 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. Drain, and rinse with cold water. Return them to the pot. Add 1 cup of water and the soy sauce, rice wine, honey, and avocado or walnut oil. Bring it to a boil. Continue to boil, uncovered, over medium high heat until the liquid is reduced to about 3 tablespoons, about 15 minutes. Stir occasionally to rotate the lotus root slices. Add the maple syrup and sesame oil, and stir well until the liquid is almost gone, 3 to 4 minutes. Keep your eyes on the pot to avoid burning the lotus root. Sprinkle with the sesame seeds to serve. Keep the leftover in the fridge. Coat with the sauce at the bottom when serving.

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