Braised Lotus Roots(Yeongeunjorim)
….The lotus roots taste like something between a potato and a radish and braising them(cooking at low heat in a sauce) like this makes for a sweet, salty, and chewy side dish. It takes some time to make, but the texture is very unique, soft with some crispiness. The braised lotus root slices look like garnishes and taste really great. Soaking them removes excessive starch. The lotus roots have a little astringent taste, so little bit of vinegar will remove it. The vinegar also makes the roots slices a little whiter. Lotus roots can be found at a Korean, Chinese, or Japanese grocery store.
Serving:10
Time: 30 minutes plus 30 minutes for soaking with cold water and 1 Ts vinegar
Ingredients:
- 1.5 lb lotus roots, peeled, sliced, and soaking with cold water and 1 Ts vinegar
- 2 Ts avocado oil
- 2 1/2 Ts sugar
- 2 Ts Mirin(or sake)
- 3 Ts soy sauce
- 1 Ts rice syrup
- sesame seeds to taste
Cooking Instructions:
- Sift the lotus root from the soaking water.
2. Heat a pan with medium heat and add the avocado oil into the pan.
3. Add the lotus roots into the pan to stir them for 1–2 minutes.
4. Add the sugar and Mirin into the pan to stir them until it has moisture.
5. Heat down to medium low heat and add 2 Ts soy sauce into the pan to simmer them with a lid(flip over 2–3 times) for 5–6 minutes.
6. When the moisture is gone, add 1Ts soy sauce and rice syrup into the pan to simmer them until the moisture is gone. Turn off the heat.
7. Sprinkle some sesame seeds and serve it.
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