Korean Lotus Root & Peanut Braise

Trim the lotus root and slice it 0.6-0.8 cm thick so it stays intact while braising.

Soak it in water mixed with 1 tablespoon vinegar for 10 minutes, then rinse and drain well.

Blanch 80 g raw peanuts in boiling water for 3 minutes to soften their harsh edge.

Drain them in a sieve and let them stand briefly until the surface moisture has mostly disappeared.

Put the lotus root, peanuts, 350 ml water, 3 tablespoons soy sauce, and 1 teaspoon sugar in a pot.

Heat over medium heat until bubbles appear around the edges and the seasoning starts to smell savory.

When it begins to boil, lower to medium-low and braise for about 18 minutes.

The lotus root should turn slightly translucent and accept a chopstick; stir once or twice so the bottom does not scorch.

When the liquid has reduced by more than half, add 2 tablespoons rice syrup and 0.25 teaspoon salt.

Cook 5 more minutes over low heat, gently turning the pieces until they look glossy instead of watery.

Turn off the heat and mix in 1 teaspoon sesame oil with the remaining heat.

Let it cool briefly; when the glaze clings to the surfaces, transfer to a dish and refrigerate for storage.