Braised lotus roots are a popular Korean side dish. They taste best when they are slightly crunchy, salty and sweet all at the same time.
For fresh lotus roots, just wash, peel, slice them into 1/4 inch thickness and then blanch them in boiling vinegar water (1 Tbs vinegar to 4-5 cups water).
On medium high heat, add the 1 Tbs + 1tsp of oil in a pot and lightly saute the lotus roots for 5 min.
Once it starts to boil, reduce the heat, cover with a lid and let it simmer for 20 minutes. Stir the lotus root slices every few minutes to make sure they get evenly coated with the sauce.
For the final step, take off the lid and add 2 Tbs maple syrup. Let the sauce reduce further (so that it barely covers the bottom of the pot) in low heat for 5-7 minutes. This will add a nice glaze to the jorim. Stir the lotus roots often to glaze them evenly.
Sprinkle some roasted sesame seeds on top. These lotus roots will be just sweet and salty enough to make a great side dish to any Korean meal.