Yeon-guen Jorim (Sweet Soy Braised Lotus Roots)


Braising Liquid:


  1. Cut the tough ends of the lotus root, peel the skin with a potato peeler, and thinly slice(1/4”) the lotus root.
  2. Add the slices to a pot with enough water to submerge them and a spoon of vinegar. Bring it to a boil and cook uncovered(~10 min).
  3. Drain and rinse with cold water.
  4. Return them to the pot. Add 1 cup of water
  5. and the braising liquid to bring it to a boil.
  6. Continue to boil uncovered over medium-
  7. high(6) heat until the liquid is reduced to about 3 sp(~15min). Stir occasionally to rotate the lotus root slices.
  8. Add 1sp brown sugar and sesame oil and stir well until the liquid is almost gone(~3 min). Keep your eyes on the pot to avoid burning the lotus root. Sprinkle with the sesame seeds to serve.
  9. Keep the leftover in the fridge. Coat with the sauce at the bottom when serving.