It's a lotus root that's essential to make Jongwon Baek lotus root stew.
I only used about 300g of lotus root.

First, I'm going to boil the lotus root and make it.
Pour enough water into the pot to cover the lotus root and add 1.5 spoons of vinegar, 0.5 spoons of salt and lotus root.
And when the water boils up, let it boil for another 15 minutes and remove the lotus root.

Take out the well-boiled lotus root, wash it with cold water, and drain it with a sieve.

These are the spices that go into braised Jongwon Baek lotus roots. It's really simple, right?
Add 10 spoons of soy sauce, 7 spoons of sugar, and 5 spoons of oligosaccharide and mix well.

Now put 300ml of water in a pot and add lotus root.
Then add the seasoning you made beforehand, cover it, and bring it to a boil over high heat.

If the color of the lotus root is well soaked as the seasoning of the Jongwon Baek lotus root is boiled down, please lower the heat to low.

If the seasoning is well boiled down, add a little bit of sesame oil and sesame seeds, and this is the simple recipe for braised Jongwon Baek lotus root.

Braised Jongwon Baek lotus root is done!
It's an easy and simple recipe, so I make it often. The salty and sweet taste makes lotus root more delicious, so it's not too much to eat as a side dish. It's a perfect seasoning recipe even if you don't have to season it hard. It's a better side dish because it's delicious without many ingredients. Make it delicious. :)