Lacy white lotus root attracts attention on any party table. All Koreans love its texture, which is crisp-tender, like a cross between a radish and a cooked potato. Cooked in soy sauce and rice syrup, the slices become shiny, sticky, salty, and sweet. It is a popular addition to Korean lunch boxes, because it retains its crunch over time. Keep leftovers in the refrigerator, and you can put together a quick meal by serving it with rice and other side dishes.

Serves 4 to 6

INGREDIENTS

• 1 pound lotus root (yeon-geun), peeled, washed, sliced ⅓ inch thick, and soaked in cold water for 10 minutes
• 1 teaspoon distilled white vinegar
• 1 tablespoon vegetable oil
• ¼ cup soy sauce
• 3 garlic cloves, minced
• 2¼ cups water
• ¾ cup brown rice syrup (ssal-yeot)
• 1 tablespoon toasted sesame oil
• 1 teaspoon toasted sesame seeds

INSTRUCTIONS

1. Bring 4 cups water to a boil in a medium saucepan. Add the lotus root and vinegar and cook, uncovered, for 5 minutes. Drain the lotus root in a colander and rinse under cold running water to stop the cooking. Drain.
2. Heat the oil in a medium heavy pot over medium-high heat. Add the lotus root and stir-fry until it looks a little translucent, a few minutes. Add the soy sauce, garlic, and water, cover, and cook over medium heat for 40 minutes.
3. Uncover the pot and stir the lotus root. Stir in the rice syrup, cover, and cook for another 20 minutes, until the lotus root is tender, replenishing the water if necessary. Uncover and cook, stirring occasionally, until the lotus root is shiny and the liquid has almost evaporated, 7 to 10 minutes.
4. Remove from the heat and stir in the sesame oil. Transfer to a serving plate, sprinkle with the sesame seeds, and serve.
5. Store leftovers in an airtight container in the refrigerator for up to 1 week and serve cold.