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Author Notes: Lotus root is a common ingredient used in Korean cuisine. This recipe calls for sliced lotus root to be submerged in a sweet, syrupy liquid that caramelizes it over time. —J
Makes: 2 dozen
grams lotus root
tablespoons clear corn syrup
- Peel the lotus root and slice into 1/4" thick pieces.
- Boil water in a quart sized pot. Blanch the sliced lotus root by submerging in the boiling water for 1 minute, then transfer them into an ice bath until completely cooled.
- Once cooled, add the sliced lotus root, sugar, and salt to pan. Pour just enough water into the pan so that the lotus root is completely submerged. Turn on the heat and bring the water to a boil.
- Once the water boils, add the corn syrup, and bring the heat down to a simmer. Continue simmering until the water has evaporated.
- Once all the water has evaporated, turn off the heat and add the honey. Transfer the lotus root onto a mesh pan to allow the excess syrup drip off.