Braised lotus root (Yeon-geun-jorim) from Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook (page 145) by Emily "Maangchi" Kim and Lauren Chattman

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Notes about this recipe

  • jenburkholder on November 03, 2022

    At first I wasn’t quite sold on this, the lotus root (I used frozen) didn’t seem to quite tenderize to al dente in the sauce and it all didn’t marry as well as I would have liked. Overnight, though, everything melded nicely and it made a nice lunch component for the rest of the week.

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