Yeongeun-Jeonggwa - Korean Candied Lotus Root.

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement