Yeongeun-Jeonggwa - Korean Candied Lotus Root.

Ingredients

• 160 ounces fresh lotus root (approx. 160z, 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 tablespoon water
• 1 tablespoon apple juice
• 1 teaspoon honey

Optional Ingredients

• 1/2 teaspoon toasted sesame seeds (optional)
• 1 finely chopped green onion (optional)

Directions

1. 1

   Preparing the Lotus: If using whole root– Wash and peel the root.

2. 2

   If using Whole– After boiling and cooling, carefully cut the root (root may be tough) into approximately 1/8 to 1/4 inch slices.

3. 3

   Once you have prepared your lotus root, heat water to boiling, add lotus root, vinegar and apple juice, and boil for 20 minutes.

4. 4

   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.

5. 5

   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.

6. 6

   Reduce heat to medium, add the stir fry sauce, and stir continuously until there is almost no liquid remaining in the skillet.

7. 7

   Remove from heat and cool to room temperature.

8. 8

   Optionally, you may garnish each serving with a light sprinkling of chopped green onion and toasted sesame seed.

9. 9

   Serve as a snack or as one dish in a traditional Korean Ban chan array.