Lotus Roots banchan (연근정과)

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!

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 :)

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

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