Comments on: Simmered Lotus in Soy sauce (Yeon-gn Jorim) http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/ A Practical Guide to Korean Food and Korean Fusion Food Wed, 19 Nov 2008 03:56:32 +0000 http://wordpress.org/?v=2.1.3 By: Kat http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-1008 Kat Fri, 12 Jan 2007 11:37:10 +0000 http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-1008 This looks really good. I think I would prefer crunchy over chewy though. This looks really good. I think I would prefer crunchy over chewy though.

]]> By: sandy http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-1011 sandy Fri, 12 Jan 2007 15:13:02 +0000 http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-1011 I cooked this on christmas day and mine had the chewy taste though I would prefer it to be crunchy. But the recipe I sued didn't have the final sauce... Will try your recipe next week. Thanks for sharing : ) I cooked this on christmas day and mine had the chewy taste though I would prefer it to be crunchy. But the recipe I sued didn’t have the final sauce… Will try your recipe next week.

Thanks for sharing : )

]]> By: John http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-1015 John Sat, 13 Jan 2007 03:29:02 +0000 http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-1015 Another nice way of simmering root vegetables is to cook discs of radish with soysauce,cooking wine and corn syrup in a dashida stock. Round the edges so that the radish keeps it's shape. Another nice way of simmering root vegetables is to cook discs of radish with soysauce,cooking wine and corn syrup in a dashida stock.

Round the edges so that the radish keeps it’s shape.

]]> By: sue http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-1018 sue Sat, 13 Jan 2007 05:02:56 +0000 http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-1018 Most people seem to like crunchy more than chewy lotus. I am the only one who likes chewy lotus so far. :) Sandy, I checked your picture, though they look crunchy to me. :) John, I like simmered radish too. Though I don't think I had the radish you described, I have only had it with mackerel. Most people seem to like crunchy more than chewy lotus. I am the only one who likes chewy lotus so far. :)
Sandy, I checked your picture, though they look crunchy to me. :)

John, I like simmered radish too. Though I don’t think I had the radish you described, I have only had it with mackerel.

]]> By: John http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-1034 John Sun, 14 Jan 2007 05:44:38 +0000 http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-1034 Hi Sue, Yes,that simmered radish is one of the best things about going to a tuna jip.I always look forward to when they bring it out with mackarel at the start of the meal.Dambaekeyo^^ I think it has more depth than the Japanese version that I described.It's "heartier".Great in winter. Hi Sue,

Yes,that simmered radish is one of the best things about going to a tuna jip.I always look forward to when they bring it out with mackarel at the start of the meal.Dambaekeyo^^

I think it has more depth than the Japanese version that I described.It’s “heartier”.Great in winter.

]]> By: MeltingWok http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-1037 MeltingWok Sun, 14 Jan 2007 09:05:50 +0000 http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-1037 This lotus recipe is quick and simple, just how I like it. Occasionally I would do a quick lotus stir fry with bunashimeiji mushrooms, but this is just refreshing, thx for sharing, cheers ! :) This lotus recipe is quick and simple, just how I like it. Occasionally I would do a quick lotus stir fry with bunashimeiji mushrooms, but this is just refreshing, thx for sharing, cheers ! :)

]]> By: BuddingCook http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-1535 BuddingCook Thu, 25 Jan 2007 05:52:16 +0000 http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-1535 this looks nice. :) what is refined rice wine? can i just use regular? this looks nice. :) what is refined rice wine? can i just use regular?

]]> By: sue http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-1541 sue Thu, 25 Jan 2007 10:12:12 +0000 http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-1541 I think it is similar to Japanese sake or even the same. Any cooking alcohol will do well. :) I think it is similar to Japanese sake or even the same. Any cooking alcohol will do well. :)

]]> By: sandy http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-1706 sandy Tue, 30 Jan 2007 12:56:32 +0000 http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-1706 Hi, Sue, Can I make this 2 days ahead and keep it in the fridge? Thanks ; ) Sandy Hi, Sue,
Can I make this 2 days ahead and keep it in the fridge?
Thanks ; )

Sandy

]]> By: sue http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-1730 sue Wed, 31 Jan 2007 05:00:38 +0000 http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-1730 Hi Sandy, I think it will be fine. Though freshly made food always tastes best. :) Hi Sandy,

I think it will be fine. Though freshly made food always tastes best. :)

]]> By: Korean » Blog Archives » Simmered Lotus in Soy sauce (Yeon-gn Jorim) http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-2290 Korean » Blog Archives » Simmered Lotus in Soy sauce (Yeon-gn Jorim) Tue, 27 Feb 2007 14:58:35 +0000 http://mykoreankitchen.com/2007/01/12/simmered-lotus-in-soy-sauce-yeon-gn-jorim/#comment-2290 [...] ) Boiled Beef and Quail s Eggs in Soy sauce (Sogogi Jangjorim in Korean). Technorati Korean cuisine, Korean Food, Side Dishes (Banchan), Simmered Lotus in Soy sauce, Yeon gn JorimKorean … — MORE — [...] […] ) Boiled Beef and Quail s Eggs in Soy sauce (Sogogi Jangjorim in Korean). Technorati Korean cuisine, Korean Food, Side Dishes (Banchan), Simmered Lotus in Soy sauce, Yeon gn JorimKorean … — MORE — […]

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