Yun-Geun Jorim

Though we call this vegetable lotus root, technically what we’re eating is the lotus rhizome, or the semi-hollow, crunchy stems of the lotus flower. (You’ve seen their beautiful pink-white blooms among the lily pads in tropical ponds.) The stems, which are similar in feel to water chestnuts, grow underwater in connected series of orange-pink pods. You peel the skin and slice the off-white flesh into lacy coins with a distinctive hole-y appearance. Here they are braised until tender, but sti