Yeongeun-jocha

Amber-colored, glossy lotus root slices glazed in a soy and sugar reduction. The texture is firm to the bite, becoming tender at the core after slow braising.

• Prep: 15 min
• Cook: 45 min
• Difficulty: Easy
• Calories: 256
• Protein: 4 g
• Carbs: 34 g
• Fat: 12 g

Ingredients

• 1 tbsp Vinegar ( for blanching water )
• 2 tbsp Peanut oil ( for cooking )
• 4 tbsp soy sauce ( liquid )
• 250 ml Mineral water ( for braising )
• 2 tbsp Brown sugar ( powdered )
• 1 tbsp Sesame oil ( for finishing )
• 450 g Lotus root ( fresh )
• 1 tsp Sesame seed ( for garnish )
• 2 tbsp Korean rice syrup

Instructions

1. Preparation and blanching

   Peel the lotus root. Cut into 5mm thick slices. Plunge into boiling water with 1 tbsp of vinegar for 5 minutes to remove bitterness and set the color.

2. Stir-fry

   Heat oil in a pan. Stir-fry the drained slices for 2 minutes until they become slightly translucent around the edges.

3. Braising and reduction

   Add water, soy sauce, and brown sugar. Cover and simmer on low heat. The liquid should reduce by three-quarters and the roots should take on a deep brown hue.

4. Final glazing

   Add rice syrup. Increase heat to boil the juices until syrupy, perfectly coating each slice. Finish with sesame oil and seeds.

Chef's tips

• Don't skip the vinegar during blanching; it prevents the lotus from oxidizing and turning black.
• The sauce must be syrupy at the end: if it's too thin, crank up the heat without burning it.

Storage

Keeps for 1 week in the refrigerator in an airtight container. Best served cold or at room temperature.