To go along with the leftover soup, I tried out a new banchan: Soy-Sweetened Lotus Root. We had a dish like this at a friends-of-friends house around Christmas, and I had tried a couple of times to recreate it (with mixed success). There is a recipe for the dish in our most recent Korean cookbook acquisition, The Complete Book of Korean Cooking (reviewed by me here), so I decided to give it a shot.
- The recipe is to slice a lotus root into 1/4" slices. I used pre-sliced packaged root, but if it is fresh the slices should be dipped into acidulated water to keep them from browning.
- The root slices are then put in a pot and covered with water. Soy sauce is added (about 1/4 c. per 3/4 lb of root) and boiled for 20 minutes.
- 2 tablespoons of granulated sugar and 3 tablespoons of maple syrup are added and the boil is lowered to a simmer for another 30 minutes. I suspect the maple syrup is a substitution for Korean malt syrup (which we have), but we actually have more maple syrup on hand then we know what to do with, so I kept the substitution. I like the resulting taste, so we'll keep maple syrup in our version of the recipe.
- The root is drained, coated with 2 teaspoons of toasted sesame seed oil, and sprinkled with toasted sesame seeds.
We loved how the recipe turned out, so it is definitely a keeper!
Janet sliced jicima to which we added a little rice wine vinegar, mirin, and Korean chili pepper. Janet had a bite and accidentally had a piece go down the wrong pipe. It may have been having a piece stuck in her throat, but it felt a little like she was having an allergic reaction to the jicima (and people do have reactions to it--the plant is in the nightshade family) so Janet steered clear of the dish for the rest of the night.
I steamed some asian eggplant for gaji namul.
We added some leftover mixed grain rice, geem (seaweed sheets), and kimchi and had a meal.
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