Cooking 101- Lotus Roots Boiled in Soy Sauce

     Tommy knew, even before we got married, that cooking wasn't my cup of tea. We even came to an agreement that I'd just be serving him kimchi everyday which made him reconsider his proposal for marriage...LOL. I actually never went out of my cooking comfort zone (frying -- which I found to be the best skill I have so far next to slicing ripe mangoes) not after I came to Korea.

     So before you make a grave mistake of doing this recipe, I'm suggesting you to think twice before you seriously do it.

     The recipe is quite easy for a trying hard cook like me. Here it is:

Lotus Roots Boiled in Soy Sauce (연근조림 - Chloe's Favorite)

Ingredients:

450g of Lotus Roots

1 spoon of Vinegar (I use Apple Vinegar)

For the Sauce (Mix them together in a bowl then set aside)

1 1/2 cup of water

1/2 cup of soy sauce ( I use the Korean brands, or Kikoman will also do)

3 tbs. of sugar

1/2 tbs. of sesame seed oil

1 tbs. of beef seasoning (쇠고기다시다)- I often use this when cooking

3 tbs. of oligosaccharide (올리고당) *** to be put later

1 tsp. Parched sesame seeds *** to be sprinkled later

Preparation:

1.   Peel the lotus and wash it cleanly over running water.

2.   Cut the lotus roots thinly (around 5mm)

3.   Soak the cut lotus roots in water for about 10 minutes

---After 10 minutes---

4.   Drain the water from the lotus then put them in a pot.

5.   Put enough water to cover the lotus and bring it to boil.

6.   Put 1 tbs. of vinegar when the water boils. Keep it boiling for 10~15 minutes.

---After 10 or 15 minutes---

7.   Drain the water and run cold water to the lotus roots.

8.   Put the lotus into a deep non-stick frypan together the sauce ( I sometimes put some kelp (다시마)  to make the sauce really tastier. Then I get rid of it after some minutes, too)

9.   Simmer the lotus root on medium heat or until it becomes like 1/3 of its original sauce.

10. Put 3 tsp. of oligosaccharide (올리고당) and sprinkle with parched sesame seeds.

11. Serve it on a dish.

     You really need to taste it once in a while and decide if it's too bland or salty. Some people who like this sidedish to be a little spicy put some dried red peppers or some cloves of garlic on the sauce and take them off after some minutes (like the case of the Kelp). 

     This serving can last at least a week or two in our refrigerator depending on Chloe's appetite. Children really love this!

   ..... and before I forget... it tasted fine for Tommy and Chloe. I hope it will for you;)