Talk:

Recipe requests

“Lotus Roots banchan (연근정과)”

  • 6 posts
  • started 2 years ago by thekitchenculture
  1. thekitchenculture Singapore My profile page
    • Aggie
    • 4 posts
    • joined January 3, 2010

    I really love this dish whenever I go to the Korean restaurants. Hopefully you can make a video on how to make that at home! Thanks! :)

    • Posted 2 years ago
  2. powerplantop Louisiana My profile page I'm a fan!!
    • Yorizzang
    • 292 posts
    • joined June 9, 2009

    I tried to made this about a month ago. But where the recipe said sesame oil, I used kkaennip oil. Plus my roots were still cruncy. What a mistake!

    • Posted 2 years ago
  3. Maangchi New York City My profile page
    • Dumok
    • 834 posts
    • joined August 6, 2008

    lotus stem side dish is one of my upcoming video recipes! Thank you for your request!

    • Posted 2 years ago
  4. thekitchenculture Singapore My profile page
    • Aggie
    • 4 posts
    • joined January 3, 2010

    cool! I shall wait for your video! THanks Maangchi! :)

    • Posted 2 years ago
  5. ktull012 Daegu, South Korea My profile page
    • Aggie
    • 1 posts
    • joined June 23, 2011

    I love 연근정과! I've been living in Korea, but will be leaving soon. I'd love a recipe for this, so I can share it with my friends and family at home :)

    • Posted 11 months ago
  6. georgia Toronto My profile page
    • Yorizzang
    • 69 posts
    • joined October 7, 2009

    Here is a recipe to try while waiting for Maangchi's.

    Yongeun Jorim (Seasoned Lotus Root)
    연근 조림

    SERVINGS: 3-4
    PREPARATION TIME: 30 minutes
    This is a recipe for a sweet and savory lotus root banchan (side dish). Lotus root is supposedly rich in nutrients and good for inflammation. I like the crispiness and unique flavor of the lotus root.

    RECIPE INGREDIENTS:
    150 gram fresh lotus root
    1 tsp vinegar
    4 tbsp soy sauce
    1 cup water
    3 tbsp cooking wine
    2 tbsp brown sugar
    2 tbsp corn syrup (mulyeot 물엿)
    1 tsp roasted sesame seed (kaesogum 깨소금)

    RECIPE STEPS:
    Peel the lotus root and cut into thin round pieces (about 1/4” thickness), and sprinkle lightly with vinegar to prevent discoloring or the cut root.

    Bring ½ pot of water to a boil and dunk in the cut root pieces briefly. Take them out, rinse with cold water and drain.

    Put soy sauce, water, wine, and brown sugar in a pot, bring to a boil and add the lotus roots. Cook on a medium high heat for about 20 min, or until the sauce gets down to the bottom. Mix with a spoon 2-3 times in between.

    When almost all the sauces are absorbed by the root, then add the corn syrup and coat it evenly; garnish with the roasted sesame seeds.

    Serving Size: 3-4
    Preparation Time: 30 minutes
    http://asiansupper.com/recipe/yongeun-jorim-seasoned-lotus-root

    Attachments

    1. yeon-geun-chorim_0.JPG (15.2 KB, 37 downloads) 11 months old
    • Posted 11 months ago

RSS feed for this topic

Reply

You must log in to post.