Yeongeun Jeonggwa Korean Candied Lotus Root Recipes

YEONGEUN-JEONGGWA - KOREAN CANDIED LOTUS ROOT.

Steps:

• 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.