If using fresh lotus roots, peel and cut to 1/4 in. slices then soak in water for 30 minutes. For pre-sliced frozen roots, skip this step.
300 grams lotus roots
In a pot over medium-high heat. Boil lotus root slices in water, vinegar and salt for 10-20 minutes or until tender.
4 cups water, 1 tbsp vinegar, 1/2 tsp salt
Drain water using a strainer and wash in cold running water. Shake a few times to remove excess water. Set aside
In a pan or skillet, over medium-low heat, add water, soy sauce, brown sugar and mirin. Stir with a wooden ladle until incorporated.
2 tbsp dark soy sauce, 1 cup water, 3 tbsp brown sugar, 2 tbsp mirin
Tip in the boiled lotus root slices and cook while continuously stirring to avoid burning the bottom for 3-5 minutes .
Pour the corn syrup and cook for addition 2 minutes. Transfer the lotus roots in a plate.
1 1/2 tbsp corn syrup
Sprinkle some toasted sesame seeds to garnish the yeon-geun-jorim. Serve and enjoy. Bon appetit.
sesame seeds