Candied Lotus Root 연근정과 (yeongeun-jeonggwa)
Ingredients:
16 ounce (approximate) Fresh Lotus root (whole or sliced)
OR
2 Six ounce packages Dried Lotus Root (whole or sliced)
1/2 Teaspoon rice vinegar
1 Teaspoon apple juice
4 cups water
2 Tablespoons sesame oil
Stir Fry Sauce:
2 Tablespoons brown sugar
3 Tablespoons soy sauce
1 Tablespoons water
1 Tablespoon apple juice
1 teaspoon honey
Optional Ingredients
1/2 teaspoon Toasted Sesame Seed
1 finely chopped green onion
Directions:
Prepare the Lotus:
Fresh -
If using whole root - Wash and peel the root.
Whole or sliced - Heat water to boiling, add lotus root, vinegar and
apple juice, and boil for 20 minutes.
Whole - After boiling and cooling, carefully cut the root (root may be
tough) into approximately 1/8 to 1/4 inch slices.
Dried -
Completely submerge in water. Add vinegar and apple juice and stir.
Allow to soak from 2 to 4 hours.
Pour of excess water and drain thoroughly.
If using whole root, carefully cut the root (root will be tough) into
approximately 1/8 to 1/4 inch slices.
Prepare the 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:
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.
Serving size: 3 to 5 pieces
Yield approximately eight servings.
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