Wednesday, April 29, 2015

Lotus Root Side Dish | Yungeun Jorim (연근조림)

I thought it was about time to redo my lotus root recipe. The old post is dull and ugly. Plus, with my recent obsession with Thai chilis (it all started about a year ago), my new lotus root recipe is a lot spicier and more interesting and definitely worth sharing.
Ingredients:
12 oz. package sliced lotus root
¼ onion, sliced
4 Thai chilis, sliced
2 cloves garlic minced
1½ tablespoon soy sauce
1 tablespoon brown sugar
¼ teaspoon sesame oil
1 tablespoon oil (canola, vegetable, avocado)
+ sesame seeds

Rinse the lotus root and pat dry.
In a pan over medium heat, lightly fry the lotus root in some oil until it starts to turn golden on the edges.
Then, add in the onion, garlic, and Thai chilis and cook until soft.
Mix together sugar, sesame oil, and soy sauce and then pour over the lotus root and shake the pan to coat.
Cook until the lotus root absorbs the sauce.
Plate it up and garnish with sesame seeds and serve while the dish is still warm. The lotus root is slightly crunchy, kind of like an undercooked potato, and it's sweet, spicy, and deliciously savory.
Here's the recipe page:

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