Pan-Crisped Lotus Root Gochujang Gangjeong (2 servings)

Peel 250 g lotus root, slice into roughly 5 mm rounds and rinse.

Add 5 ml vinegar to boiling water, blanch lotus root about three minutes and drain thoroughly.

Dust drained lotus rounds with a thin, even coating of 20 g potato starch.

Heat 45 ml oil over medium heat; cook both sides until golden outside and tender inside.

Simmer gochujang, soy sauce, syrup, garlic and 30 ml water in a small pan; then lower the heat.

Toss the cooked lotus root quickly in the glaze, remove from heat and serve warm.