Sweet Pan-Glazed Lotus Root, Yeongeun Mattang (2 Servings)

Wash off dirt, trim damaged spots, and cut the lotus root diagonally into slices 3–4 mm thick.

Rinse the slices briefly, then pat very dry to prevent oil splatter.

Before turning on the heat, add oil and arrange lotus root in as close to a single layer as possible; sprinkle with sugar.

Cover and cook over medium heat for 2–3 minutes; lower heat promptly if sugar darkens or starts to smell burnt.

Open the lid away from your face, avoiding steam. Turn carefully with tongs and cook until tender-crisp and lightly glazed.

Turn off the heat, transfer to parchment or a rack and let the hot sugar coating cool before serving. Sprinkle with optional sesame seeds.