Korean Braised Lotus Root

Instructions

1. Step 1

   Rinse and peel the lotus root, then cut it crosswise into even rounds.

   Ingredients used: 500.0 gr Lotus Root

   Cookware: Chef Knife, cutting board

2. Step 2

   Combine 800 ml of the water with the rice vinegar in the saucepan and bring to a boil over high heat.

   Ingredients used: 15.0 ml Rice Vinegar, 800.0 ml Water

   Cookware: medium saucepan

3. Step 3

   Add the prepared lotus root, return the liquid to a boil, then cook over medium heat for 5 minutes.

   Timer: 5 min (fixed)

   Cookware: medium saucepan

4. Step 4

   Drain the lotus root in a colander and rinse briefly under cool water.

   Cookware: colander

5. Step 5

   Return the lotus root to the saucepan. Add the remaining 400 ml water, soy sauce, and brown sugar, then bring to a boil over high heat.

   Ingredients used: 30.0 gr Brown Sugar, 60.0 ml Soy Sauce, 400.0 ml Water

   Cookware: medium saucepan, wooden spoon

6. Step 6

   Reduce to medium heat, partially cover, and simmer until the lotus root is tender but retains a slight bite.

   Timer: 20 min (fixed)

   Cookware: medium saucepan, wooden spoon

7. Step 7

   Uncover and stir in the rice syrup. Continue cooking over medium heat until the liquid reduces to a glossy glaze that coats the slices.

   Timer: 10 min (fixed)

   Ingredients used: 45.0 gr Rice Syrup

   Cookware: medium saucepan, wooden spoon

8. Step 8

   Remove from the heat and fold in the sesame oil and toasted sesame seeds. Let cool slightly before serving.

   Timer: 10 min (fixed)

   Ingredients used: 10.0 ml Sesame Oil, 6.0 gr Sesame Seed

   Cookware: wooden spoon