Resting 20 minutes
Cooking 50 minutes
INGREDIENTS
500 ml (2 cups) water
1 square (10 cm/4 inches) dasima seaweed (kombu)
500 g (1 lb 2 oz) lotus roots
1 tablespoon white vinegar
4 tablespoons sugar
2 tablespoons neutral vegetable oil
100 ml (scant ½ cup) soy sauce
2 tablespoons white wine
1 tablespoon honey
½ tablespoon sesame seeds
Method
Pour the 500 ml (2 cups) water into a saucepan and add the dasima seaweed. Bring to the boil and cook for 20 minutes over a medium heat. Discard the seaweed and keep the broth.
Peel the lotus roots and cut them into 1 cm (½ inch) thick slices. Place them in a saucepan and cover with cold water. Add the vinegar. Bring to the boil over a high heat and cook for 10 minutes. Drain and rinse the lotus roots under cold water. Discard the cooking water.
Mix the lotus roots and sugar in a bowl. Allow to stand at room temperature until the sugar has dissolved.
Heat a frying pan coated with the vegetable oil. When the oil is slightly hot, pour in the lotus roots with their sweet liquid. Pour the soy sauce, white wine and seaweed broth on top. Simmer over a medium heat until no liquid remains, about 20 to 30 minutes. Turn off the heat and add the honey and sesame seeds.
This side dish can be enjoyed warm or cold and can be kept for up to 5 days in the refrigerator.
NOTE — Instead of dasima seaweed broth, you can use 400 ml (1½ cups) water, and 120 ml (½ cup) mat ganjang sauce instead of the soy sauce.
Images and text from
Korean Home Cooking by Jina Jung, photography by Akiko Ida. Murdoch Books RRP $55.00.
