Receta Braised Lotus Root - Yeongeun Jorim

Crunchy slices of lotus root, braised in a sweet and salty sauce until glossy and Ingredients1 lb fresh lotus rootwater for blanching1 Tbsp white vinegar1 tsp saltFor seasoning ingredients4 cups water for sauce3 Tbsp olive oil6 Tbsp soy sauce5 Tbsp Mirin3 Tbsp sugar, or Korean Maesil Chung2 Tbsp Oligo Syrup (corn syrup), plus 1 Tbsp more2 tsp sesame seed oil1/2 tsp toasted sesame seedDirectionsWash and peel the lotus root and slice it into 1/4-inch rounds.Soak slices in a bowl of cold water for 30 minutes. Drain.Add the lotus slices to a large flat bottom pot with enough water to cover them and vinegar, salt and bring to a boil, uncovered for 5 minutes. Drain, and rinse under cold water.Return them to the pot, add 4 cups of water,…