Yoon Yi-ryeon's Chewy Braised Lotus Root

• 500–600g lotus root
• 2 thumb-sized slices of ginger
• 5–7 small jujubes
• 1 dried red chili pepper
• 2 tbsp cooking oil
• 4 tbsp soy sauce
• 3 tbsp dark brown sugar
• 6 tbsp or more corn syrup
• 0.7 tbsp sesame oil
• 1 pinch black pepper
• a little vinegar
• enough water to barely cover

Recipe 🍳

Cooking tips 💡

• Slicing the lotus root too thin or applying pressure for too long may cause it to break apart.
• If the texture isn't chewy enough or the glaze is lacking, add more corn syrup and simmer longer.
• The next day, re-coat with a mixture of corn syrup and sesame oil for an even glossier finish, perfect for serving guests.

Recommended for 🙋

• ⭐Those who want to make chewy, not hard, braised lotus root.
• ⭐Those who want to add a glossy side dish to their holiday table.