Korean Lotus Root Rice (Steamed Rice with Crunchy Lotus Root Slices)

Quick answer

Total time: 50 min
Level: Easy
Servings: 3 servings
Ingredients: 4

About this dish

Lotus root rice cooks thin slices of lotus root over rice, keeps the slices in a separate layer during cooking, and adds a soy-sesame seasoning only when the rice is served.

Peel 200 g lotus root and slice it thinly. Hold the slices in vinegared water for about 5 minutes to limit browning and remove some surface starch, then rinse and drain them. While the lotus root drains, wash 360 g rice until the water becomes relatively clear and leave it briefly in a sieve. Transfer the rice to a pot or rice cooker and spread the lotus root evenly over the top instead of stirring it through the raw grains. Keeping the layers separate prevents the slices from breaking or gathering in one part of the pot. Cook the rice without repeatedly opening the lid. The lotus root edges should look translucent and the rice grains should be fully cooked before the heat is turned off. Leave the container closed for about 10 minutes so the remaining moisture redistributes. Insert a rice paddle to the bottom and fold gently to spread the lotus root without crushing it. Mix 1 tbsp soy sauce with 1 tsp sesame oil in a separate dish and add small amounts to each serving rather than seasoning the entire pot at once.

Ingredients

servings

IngredientAmountUnit

rice360 gg

lotus root200 gg

soy sauce1 tbsptbsp

sesame oil1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Peel 200 g lotus root and slice it thinly so it cooks evenly with the rice.

Soak the slices in acidulated water for about 5 minutes to prevent browning and loosen a little surface starch.
2

Finish

Rinse 360 g rice until the water runs mostly clear.

Drain it briefly in a sieve before cooking, which helps keep the grains separate and reduces the chance of the finished rice turning heavy or mushy.
3

Heat

Spread the drained lotus root evenly over the rice.

Do not stir it deeply into the grains, so the slices stay intact and steam evenly on top as the rice cooks below.
4

Heat

Cook the rice until strong steam has built up.

Avoid opening the lid often; it is ready when the rice grains are tender and the lotus root edges look slightly translucent while the centers still feel firm.
5

Prep

After the heat turns off, let the rice rest for about 10 minutes.

Fluff gently from the bottom with a rice paddle, distributing moisture evenly while keeping the lotus root slices crisp and unbroken.
6

Finish

Mix 1 tablespoon soy sauce with 1 teaspoon sesame oil and serve it on the side.

Stir in a little at the table, so the rice does not become too salty and the sesame aroma stays clear.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Yeongeun bap incorporates sliced lotus root that remains crunchy even after steaming with rice.
Finish cue: Avoid opening the lid often; it is ready when the rice grains are tender and the lotus root edges look slightly translucent while the centers still feel firm.
Avoid this: Drain it briefly in a sieve before cooking, which helps keep the grains separate and reduces the chance of the finished rice turning heavy or mushy.
Substitution: Transfer the rice to a pot or rice cooker and spread the lotus root evenly over the top instead of stirring it through the raw grains.