Candied Lotus Root 연근정과 (yeongeun-jeonggwa)
One of my favorite ban chan dishes and one of the most popular that was served in my Korean Restaurant.
- 16 ounce (approximate) Fresh 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
- 1/2 teaspoon Toasted Sesame Seed
- 1 finely chopped green onion
- 1Prepare the Lotus:
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.
- 2Prepare 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.
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.
- 4Serve as a snack or as one dish in a traditional Korean Ban chan array.
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