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Yeongeun-Jeonggwa - Korean Candied Lotus Root.

160 ounces fresh lotus root (approx. 160z, whole or sliced)
12 teaspoon rice vinegar
1 teaspoon apple juice
4 cups water
2 tablespoons sesame oil
2 tablespoons brown sugar
3 tablespoons soy sauce
1 tablespoon water
1 tablespoon apple juice
1 teaspoon honey
12 teaspoon toasted sesame seeds (optional)
1 finely chopped green onion (optional)


Preparing the Lotus: If using whole root Wash and peel the root. If using Whole After boiling and cooling, carefully cut the root (root may be tough) into approximately 1/8 to 1/4 inch slices. Once you have prepared your lotus root, heat water to boiling, add lotus root, vinegar and apple juice, and boil for 20 minutes. Prepare the stir fry sauce: In a small mixing bowl, combine the brown sugar, soy sauce, apple juice, and water. Mix until the brown sugar is mostly dissolved. Add the honey and mix well. Cooking the finished dish: Heat the sesame oil in a round bottomed stir fry skillet over high heat. Add the lotus root and stir fry for 30 seconds to 1 minute. Reduce heat to medium, add the stir fry sauce, and stir continuously until there is almost no liquid remaining in the skillet. Remove from heat and cool to room temperature. Optionally, you may garnish each serving with a light sprinkling of chopped green onion and toasted sesame seed. Serve as a snack or as one dish in a traditional Korean Ban chan array.

Source: www.food.com