One Bunch of Korean Leeks
A few Pats Butter
Maybe two Cups of Vegetable Stock
Some White Vinegar
Fresh Crushed Sea Salt or Kosher Salt
A few Eggs
One Heirloom Carrot
2 Cloves Garlic
1 Thai Chili
A couple Tablespoons of Extra Virgin Olive Oil
I like Korean Leeks because they taste more like green garlic and less dirty than regular leeks.
You need to remove the Green Tops and Roots. Save the Green Tops and use like green garlic that’s a little tough.
Braise the Korean Leeks for about 10 minutes on medium heat with either butter or oil and let them brown.
Cover the Korean Leeks with Vegetable Stock, cover with foil and turn the heat to low and let it go about a half hour till soft.
Lotus Root is back in season so I picked up one.
Last time I made the Lotus Root I made it into tasty chips but this time I thought I’d cook it more traditional that means boiling a few minutes in water with vinegar. First I pealed the Lotus Root and then sliced it somewhat thin.
The Lotus root goes into boiling water with a little salt and a couple splashes of vinegar. The vinegar removes any bitterness the lotus root might have. Just Boil it a few minutes.
Remove the lotus root and set aside. Since you still have boiling water you can drop in a few eggs and let them go 5-5 1/2 minutes pull out and carefully peal and you will have easy soft cooked eggs.
Next you heat up some oil in a pan and then add your minced garlic and one small minced hot pepper till soft.
Add your Lotus Root and your carrots. They only need a few minutes. Then add your Green Tops from the Korean Leeks and cook that maybe a minute more. Add Fresh Crushed Sea Salt and Black Pepper. Serve on top of braised Korean Leeks and add your soft cooked Egg and season the egg.