Yeongeun jorim (Sweet Soy Braised Lotus Roots)

 from: Korean Bapsang

Serves 4

Ingredients

• 0.5 pound lotus roots (yeon-guen, 연근)
• 0.5 tablespoon vinegar
• 0.25 teaspoon sesame seeds - optional garnish

For the braising liquid - see note 1

• 2 tablespoons soy sauce
• 1 tablespoons rice wine
• 1 tablespoons sugar 1.5 T for less sweet
• 0.5 tablespoon cooking oil
• 1 tablespoons corn syrup, oligodang (올리고당), or rice malt syrup (jocheong, 조청) or 1 tablespoon honey (or to taste)
• 0.25 tablespoon sesame oil

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 (or 20 minutes for softer yeongeun). See note 3.
• Drain, and rinse with cold water.
• 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.
• 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.
• 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.
• Keep the leftover in the fridge. Coat with the sauce at the bottom when serving.

Notes

1. As for the braising liquid, I simply used water as a base, but dashima broth or dried shiitake mushroom soaked water would add another layer to the flavor. You can also add a few slices of garlic or ginger if you like.

2. The cooking time I used here gives the right amount of crunchiness and chewiness to the lotus root to my taste. If you like it crunchier, reduce the pre-boiling time from the recipe. Likewise, if you want it softer and chewier, pre-boil longer.