Yeongeun jorim (Sweet Soy Braised Lotus Roots)
Sweet, savory, and crunchy lotus root slices!
For the braising liquid
vegetable or canola oil
oligodang (올리고당), or rice malt syrup (jocheong, 조청) -- See note
Cut the tough ends of the lotus root, and peel the skin with a potato peeler. Thinly slice the lotus root, about 1/4-inch thick.
Add the lotus root slices to a medium size pot with enough water to cover them and a tablespoon of vinegar. Bring it to a boil and cook, uncovered, for about 10 minutes.
Drain, and rinse with cold water.
Return them to the pot. Add 1 cup of water and the soy sauce, rice wine, sugar, and oil. Bring it to a boil.
Continue to boil, uncovered, over medium high heat until the liquid is reduced to about 3 tablespoons, about 15 minutes. Stir occasionally to rotate the lotus root slices.
Add the corn syrup and sesame oil, and stir well until the liquid is almost gone, 3 to 4 minutes. Keep your eyes on the pot to avoid burning the lotus root. Sprinkle with the sesame seeds to serve.
Keep the leftover in the fridge. Coat with the sauce at the bottom when serving.
You can also use 1-1/2 tablespoons honey.