Comments on: Yeongeun jorim (Sweet Soy Braised Lotus Roots)

By: Hyosun

Hyosun — Sun, 04 Jul 2021 19:36:18 +0000

In reply to Kristene. Any clear vinegar is okay.

By: Kristene

Kristene — Fri, 02 Jul 2021 03:10:20 +0000

What kind of vinegar is best?

By: Hyosun

Hyosun — Sun, 30 May 2021 18:07:18 +0000

In reply to Annette. I haven't used frozen ones, but I'd think cooking time should still be the same unless they are cooked before frozen. You can also taste it a few minutes before the stated cooking time and see if it has reached a desired texture. Hope this helps.

By: Annette

Annette — Sat, 29 May 2021 23:11:52 +0000

I had this for the first time a couple of days ago and have to try to make it! I have found some frozen sliced lotus root, do you suggest I reduce cooking time or do I follow the recipe?

By: Hyosun

Hyosun — Thu, 01 Apr 2021 03:57:46 +0000

In reply to Trisha. This is a side dish in Korean cuisine served along with rice, any main dish and other side dishes. Hope you check around on this blog to find other dishes you want to enjoy this with.

By: Trisha

Trisha — Wed, 31 Mar 2021 23:23:25 +0000

What would you recommend serving this side dish with? New to cooking this style of food. Looks tasty!

By: Hyosun

Hyosun — Sun, 07 Jun 2020 03:11:41 +0000

In reply to 그레이스. I'm sure the texture is pretty similar, but try to cook less and see how it turns out.

By: 그레이스

그레이스 — Wed, 03 Jun 2020 19:12:02 +0000

If you use the pre-cut lotus root in saltwater, does the first boiling time differ? I was thinking to boil them for only 5 minutes at first because they have been sitting in saltwater in the package. Couldn’t find fresh lotus root 🙁

By: anu

anu — Wed, 16 Oct 2019 00:02:00 +0000

yummy

By: Katherine

Katherine — Tue, 27 Nov 2018 01:27:40 +0000

What kind of soy sauce is best for this recipe?