Receta Braised Lotus Root - Yeongeun Jorim
Crunchy slices of lotus root, braised in a sweet and salty sauce until glossy and tender.
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, olive oil, soy sauce, Mirin, sugar, 2 Tbsp Oligo Syrup and bring to a boil over medium high heat. Add the blanched lotus root and bring it to a boil.Continue to boil, uncovered, over medium low heat for about 1 hour, or until most of the liquid has evaporated. Turn the slices over from time to time to make sure that they all absorb the sauce evenly.Add 1 Tbsp Oligo Syrup and mix it in gently. Raise the heat to medium and simmer, stirring gently, until the liquid has evaporated and the slices are glossy with sauce.Remove from heat and mix in sesame oil.Serve warm or at room temperature, right away, or store in the fridge for up to a week.Sprinkle with freshly toasted sesame seeds just before serving.TIP:Quick, simple way to cook lotus roots1 package (16 oz) already blanched, and sliced lotus roots. It comes in vinegar water so make sure you drain it, rinse it first.Then follow the step from #4