Pickled Lotus Root

Ingredients

1 medium lotus root, peeled and sliced into 1/4 inch slices

1/2 medium beet, peeled and clied into 1/2 inch slices

brine:
1 cup very hot tap water
1/2 cup rice-wine vinegar
6 tbsp sugar
2 1/4 tsp kosher salt
10 peppercorns

Boil 2 cups of water with a few pinches of salt.  Add sliced lotus roots and cook for 2 minutes.  Drain and rinse with cold water.

In a large bowl, add 1 cup of water, sliced beets, and lotus roots.  Let it sit for a few minutes.

In a mason jar or plastic container, add above and cover with brine.

48 hours later...

They will look like this! Pretty, huh?

Lotus Root Simmered in Soy Sauce (연근조림)

Ingredients

2 medium lotus roots, peeled and sliced into 1/4 inch slices

salt

1 tablespoon vinegar

sauce:

4 tablespoon soy sauce

1 tablespoon mirin

1 tablespoon sugar

1 tablespoon corn syrup or honey

1 cup water

1 teaspoon sesame oil

Directions

Place sliced lotus roots in a bowl of water with 1 tablespoon of vinegar for 5 minutes.  Cook lotus roots in a pot of salted boiling water for 2 minutes.  Drain and rinse in cold water.

Using the same pot, add soy sauce, sugar, mirin, and lotus roots.  Cover and simmer over medium-low heat for 20 minutes.  Add corn syrup and sesame oil and cook for another 2 minutes.

Pickled King Trumpet Mushrooms

Recipe adapted from Momofuku Recipes

Ingredients

For brine:

1 cup very hot tap water

1/2 cup rice-wine vinegar

1/4 cup soy sauce

3 tbsp powder sugar

2 1/4 tsp kosher salt

2-3 jalapeno peppers, sliced

15-20 king trumpet mushrooms

Directions

Pack mushrooms and peppers in a plastic container.

Cover with brine.

Weigh down the ingredients with a small plate.

Ready in 24 hours!

Saved some for my parents. :-)

Odeng

Doh! I shouldn't have used black sesame seeds.
Recipe to follow..

myulchi bokeum

멸치볶음 주먹밥 ^_^

pickled peppers

고추장아찌- 한달만 기다려!

Ingredients
6-7 green korean peppers
2-3 red korean peppers
3 jalapeno peppers
1 cup of boiled vinegar
1 1/2-2 cups soy sauce
1 small jar

Directions
1. Add all ingredients into the jar.
2. Keep it in the fridge for about a month before serving - ugh.

broccoli w/ miso dressing

몰라 *^^*

Ingredients
5 cups cooked broccoli florets, 2 tablespoons miso, 1/2 tablespoon sesame seed oil, 1/2 tablespoon minced garlic, toasted sesame seeds

Directions
1. Combine miso, sesame seed oil, and garlic.
2. Add dressing to the broccoli florets and toss to mix well.
3. Sprinkle toasted sesame seeds before serving.