Sesame Coated Candied Lotus Root

We visited one of my favorite restaurants in Korea on Sunday – a vegan buffet restaurant at the base of Taejosan, the mountain that my husband and I hike in warmer weather. The food is fresh and simple, a natural choice for many Buddhists following a visit to the temple tucked away in the mountains. There are many dishes that demand going up for seconds at the buffet: crispy springrolls, japchae, grilled mushrooms, fresh pear slices, dates soaked in honey, cinnamon tea…but the candied lotus root often brings me up for thirds.  Glazed with a sticky berry-colored syrup, the slices are reminiscent of stained glass.

Don’t let the Swiss cheese-like holes of this starchy vegetable intimidate you. It can be prepared a variety of ways, and its ability to take on any flavor makes it quite versatile. Add it to a long-simmering soup for a potato substitute, use it in an Asian stir-fry, or candy it using my method below. While the vegan buffet’s candied lotus root is delicious, I wanted to try a new spin on the snack. I used only honey as my sweetener, a bit of apple cider vinegar for my acid, introduced ginger for some heat and added a generous coating of sesame seeds. I hope you enjoy.

IMAGE002

Ingredients

* I purchased a package of pre-sliced, poached lotus root for this recipe, but working with the whole vegetable is simple, too: just peel, slice, and boil for a few minutes to soften before starting this recipe.

1 tablespoon high smoke point oil ( I used grapeseed)

1 quarter-sized piece of ginger, minced

4-5 tablespoons honey

2 tablespoons apple cider vinegar or plum vinegar

3/4 cup toasted sesame seeds

Method

1. Heat the oil in a pan on medium heat. Add the ginger and lotus root slices and stir-fry for 2-3 minutes.

IMAGE003

2. Combine the honey and vinegar and pour into the pan, coating all of the lotus root slices with the sauce.

3. Continue cooking the lotus root slices on low-medium heat, turning every so often to avoid burning. Continue this for 8-10 minutes, or until the sauce thickens and the lotus root slices become golden brown and glazed with the sticky sauce. This can take a while. Have patience, grasshopper.

4. Spread the sesame seeds on a small plate and begin coating your lotus root slices one at a time, making sure to cover them evenly and completely. You may eat them immediately, or store them in the fridge for a later snack.

IMAGE005

Enjoy!

IMAGE006

Advertisements

About continuethislabor

Hi I'm Tera. I'm interested in how flavors work together and how we can work together to be responsible Earth citizens. Currently I teach English in S. Korea with my husband, but someday we will own a small organic farm. There, we will grow vegetables, raise chickens and goats, and play Catan in our little cottage while drinking good coffee.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: