Korean Braised Lotus Root (Banchan)
Korean Braised Lotus Root (Banchan), Yeon-
Lotus roots can be found at your local Super H-Mart or most
Yeon-geun-jorim 연근조림
- 1 lb lotus roots
- 1 tsp vinegar
- 1 tbsp vegetable oil
- 2 cups water
- 1/4 cup soy sauce
- 1 clove garlic minced
- 1/2 cup sugar or rice syrup
- 1 tsp sesame oil
- 1 tsp sesame seed
If using packaged sliced lotus root, skip to step 6.
Peel, trim and slice lotus roots into 1/4-inch slices.
Soak sliced lotus roots in cold water for 30 minutes.
Bring a pot of water to a boil, add vinegar, and blanch lotus root slices for 5 minutes.
Rinse and drain blanched lotus roots.
Heat vegetable oil in a heavy-bottomed pot and cook the lotus roots for 10 minutes, stirring frequently.
Add water, soy sauce, and garlic and bring to a boil.
Reduce heat to low and simmer covered for one hour.
Add sugar or syrup and stir to combine. Simmer covered on low for 30 additional minutes.
Uncover and increase heat to medium-high. Flip around and stir the lotus slices for up to 10 minutes until sticky. Don’t cook to a candy stage, but more like a soft gooey shiny stage.
Remove from heat and stir in sesame oil and sesame oil to finish.
Serve as Banchan!
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