Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, braised lotus root. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Today's recipe is for braised lotus roots (yeon-geun-jorim: 연근조림), something that my readers and viewers have been requesting for years! The roots taste somewhere between a potato and a radish, and braising them (cooking at low heat in sauce) like this makes for a sweet, salty, and chewy side dish. Braised Lotus Root is a traditional Korean banchan served on special holidays or occasions.
Braised Lotus Root is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Braised Lotus Root is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have braised lotus root using 4 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Braised Lotus Root:
- Prepare Vinegar
- Take Honey or Rock sugar
- Make ready 1 pc lotus root
- Make ready Soy sauce
It surely deserves a spot on your favorite basic side dish ( mit-banchan, 밑반찬 ) list. As I mentioned in my stir-fried lotus root post, lotus root is the stem of the lotus plant, which is high in dietary fiber, vitamins and minerals. This braised pork ribs with lotus root is a traditional Chinese dish that I tried many years ago in Hong Kong. My Instant Pot did a very good job for me.
Instructions to make Braised Lotus Root:
- Wash and peel lotus root. Then slice it roundly. Soak in a water with vinegar. So that color will not turn black
- Boil water in a pot. Rock sugar, a little oil and soy sauce. Rinse lotus root and add in. Boil for 30 mins.Or until the sauce caramilized. Served
It helped me cut short the cooking time a lot. Both of the pork ribs and lotus root were wonderfully tender, and absorbed all the. Braised Lotus root, pictured with purple radish water kimchi (dongchimi) One of the banchan I was intent on making was a braised lotus root dish called yeongeun jorim (연근조림). Yeongeun is the Korean word for lotus root and jorim is derived from the verb jorida (조리다), "to boil down". I love lotus root because it stays crunchy.
So that is going to wrap this up for this exceptional food braised lotus root recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
