Korean Steamed Lotus Root

Peel 350 g lotus root and slice it evenly into 1 cm rounds.

Stir 1 tablespoon vinegar into enough water to cover, then soak the slices for 5 minutes to slow browning.

Bring a pot of water to a full boil, add the lotus root, and blanch for 2 minutes.

When the edges look slightly translucent, drain well so the seasoning will cling instead of becoming watery.

In the pot, combine 200 ml water, 2.5 tablespoons soy sauce, 1 tablespoon rice syrup, and 0.5 teaspoon minced garlic.

Heat over medium heat, stirring until the syrup dissolves and the liquid begins to boil.

Once the seasoning boils, add the blanched lotus root in a mostly even layer and turn the slices once to coat.

Cover with a lid and cook gently over low heat for 10 minutes.

Remove the lid and braise for about 5 more minutes, turning the slices occasionally so the bottom does not scorch.

Stop when only a shallow sauce remains and the surfaces look glossy.

After turning off the heat, drizzle in 1 teaspoon sesame oil and toss with the residual heat.

Taste one piece to check that it is crisp, lightly chewy, and seasoned through before serving.