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KOREAN SIDE DISH SWEET SOY GLAZED LOTUS ROOTS RECIPE: YUNGUEN JORIM (연근조림)

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COOKING TIME: <30 MINUTES
COOKING LEVEL: ★☆☆☆☆

INGREDIENTS (SERVES ONE OR TWO)
  • 200g Lotus root (app. two small ones)
  • 2 Tbsp Vegetable Oil
  • 1 Tbsp Sesame Oil (Optional)
  • 2 Tbsp Vinegar 
  • Sesame seeds for garnish 
    SAUCE:
    • 4 Tbsp Soy Sauce
    • 3 Tbsp Corn Syrup
    • 1 Tbsp Sesame Oil (Optional)
    • 1 Tbsp Sugar 
    • 1 Cup Water 

    DIRECTIONS
    1. After washing off the dirt from lotus roots with water, peel off the skin, and slice into 0.5 cm.


    2. Put lotus root slices into 2 to 3 cups of water with vinegar for 20 mins in order to detract the bitterness. After 20 mins, drain and dry off any excess water.


    3. Add vegetable oil to the medium-heated pan.

    4. Add the lotus root slices and stir for 5 minutes.


    5. Mix soy sauce, sugar, mirim (optional) and water.

    6. Add the mixed sauce

    7. Simmer it uncovered for 10 minutes over medium-low heat, and stir occasionally. Make sure they are coated with the sauce evenly.

    8. Add corn syrup and simmer for 5 minutes with the lid closed over medium high heat. Make sure they are not getting burnt.
    * Adding corn syrup in the end of cooking brings lotus roots more glossy looking.

    7. No excess sauce indicates a complete reduction. Place them on a plate and cool down to room temperature.

    8. Garnish with some sesame seeds!

    SUMMARY:

    • Stir for 5 mins without sauce over medium heat 
    • Simmer for 10 mins with sauce, uncovered over medium-low heat 
    • Reduce for 5 mins, covered over medium-high heat

    STORAGE: 

    • You can put it in the fridge up to 5 days

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