Korean Braised Lotus Root (Yeongeun Jorim)

• masa aktif: 5 minutes
• jumlah masa: 50 minutes

Bahan-bahan

500 g lotus root

2 tbsp vinegar

1 liter water

Toasted sesame seeds

1 cup water

1/3 cup soy sauce

1 tbsp dark soy sauce

4 tbsp brown sugar

4 tbsp oligodang

Arahan

Prep the lotus root

Peel the lotus root and slice it into ½ cm thick rounds. Blanch it in water and vinegar for 5–10 minutes to prevent discoloration and remove any bitterness. Drain before cooking, then return the lotus root to the pot.

Make the braising liquid

Combine the water, soy sauce, dark soy sauce, brown sugar, and half of the oligodang to make the sauce.

Simmer the lotus root

Pour the sauce over the lotus root and bring everything to a boil over medium heat. Once it reaches a boil, lower the heat and let it simmer uncovered for about 30 minutes. Stir occasionally to keep the lotus root evenly coated and prevent sticking.

Reduce and glaze

When the liquid is nearly reduced and sticks to the lotus root, drizzle in the remaining oligodang and mix well.

Finish and serve

Turn off the heat. Transfer to a serving dish and sprinkle with toasted sesame seeds.