Yeon-geun-chae (Lotus-Root Dish)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- lotus-root shoots
- soy sauce and oil
- vinegar
- wheat flour
Instructions
- Pick and wash new lotus-root shoots; blanch briefly and pull off the fibers.
- Cut into ~1-chi pieces, dress with soy and oil, and add vinegar.
- For skewers: boil, de-fiber, cut, and grill brushed with wheat-flour-soy-oil.