Braised Lotus Roots (Yeon-geun-jorim)

Steps

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1. 1
   Select plump, round lotus roots and peel away the skin. Slice thinly to about 1/4 inch thickness to get beautiful circular slices.
   ▶ ≈1:19
2. 2
   Soak the sliced lotus roots in cold water to prevent discoloration.
   ▶ ≈2:36
3. 3
   Bring water to boil, add about 1 teaspoon of vinegar, then blanch the lotus root slices for about 5 minutes until they turn white and soften slightly. The vinegar helps remove the astringent taste and keeps them white.
   ▶ ≈2:49
4. 4
   Drain the blanched lotus roots. In a heavy pot, add 1 tablespoon of vegetable oil and stir-fry the slices for a few minutes until they become slightly translucent.
   ▶ ≈4:50
5. 5
   Add 2¼ cups water, 2 minced garlic cloves, and ¼ cup soy sauce, ensuring the slices are submerged. Cover and braise over low heat for 40 minutes.
   ▶ ≈5:18
6. 6
   After 40 minutes, uncover and add about ¾ cup brown rice syrup (or sugar). Continue braising for 20 more minutes, occasionally turning the slices over to ensure even browning and shine.
   ▶ ≈6:03
7. 7
   Uncover and let simmer for about 10 minutes more, allowing the liquid to reduce until the lotus roots are fully cooked with a beautiful glossy, jelly-like sheen and deep brown color.
   ▶ ≈6:52
8. 8
   Transfer to a serving dish, drizzle with sesame oil and sprinkle with sesame seeds. Serve with rice and other side dishes.
   ▶ ≈7:56