Yeongeun Jeonggwa Korean Candied Lotus Root Recipes
YEONGEUN-JEONGGWA - KOREAN CANDIED LOTUS ROOT.
Again, this is another recipe I found from a Korean restaurant owner. Apparently this dish was VERY popular there! Serve as an appetiser, side dish or traditional as part of a Ban Chan feast!...
Provided by Um Safia
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preparing the Lotus: If using whole root- Wash and peel the root.
- If using Whole- After boiling and cooling, carefully cut the root (root may be tough) into approximately 1/8 to 1/4 inch slices.
- Once you have prepared your lotus root, heat water to boiling, add lotus root, vinegar and apple juice, and boil for 20 minutes.
- Prepare the stir fry 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 the finished dish: 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.
Nutrition Facts : Calories 101.8, Fat 6.8, SaturatedFat 1, Sodium 761.8, Carbohydrate 9.5, Fiber 0.1, Sugar 8.8, Protein 1.4
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