Yeongeun Jorim 연근 조림
8 serving
A sweet and savory Korean banchan.
Ingredients
Instructions
Instructions
Parboil Lotus
15 minutes1.
Place the lotus in a pot with the vinegar and enough water to cover. Bring to a boil and cook 10 minutes, or up to 20 minutes for a softer final texture. Remove from pot, rinse with cold water, and drain.
Fry
5 minutes2.
Heat the oil in a large pan over medium heat. Fry the lotus roots until softened slightly and becoming slightly translucent.
Braise
3.Stir the 2 1/4 c. water, garlic, and gajang into the lotus. Cover, reduce heat to low, and simmer 20 minutes, flipping the lotus periodically to brown more evenly, and adding additional water as needed.
4.
Stir in the syrup, then recover and continue simmering for another 20 minutes.
Reduce
12 minutes5.
Remove the lid and increase the heat to medium-high. Stir, gently turning the lotus, until the liquid is reduced and coats the lotus.
Remove from heat and stir in the sesame oil. Sprinkle with sesame seeds and serve.
Made this with just 2/3 c. corn syrup. The lotus shrunk considerably by the time they were done, and there was too much sauce for the amount of vegetable at that point. Regardless, these were very good, and I'll definitely be making this more.