Korean Braised Lotus Root with Pork

Name: Korean Braised Lotus Root with Pork
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Korean
Ingredients: lotus root 300 g; pork shoulder 350 g; onion 120 g; soy sauce 4 tbsp; gochujang 1 tbsp; sugar 1 tbsp; minced garlic 1 tbsp; ginger juice 1 tsp; sesame oil 2 tsp; water 300 ml

Quick answer

Total time: 55 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

A spoon of gochujang (Korean chili paste) in the soy sauce turns the lotus root a reddish brown and adds a low heat under the sweet-salty glaze.

Pork shoulder, marinated briefly with ginger juice and browned with onion first, leaves its fat in the pot for the lotus root to soak up, which makes this heartier than a plain lotus root side. The crunch of the root against the tender pork is the whole point.

Ingredients

servings

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Instructions

6 steps

1

Slice 300 g lotus root at least 0.5 cm thick, then soak it in vinegar water for 5 minutes.

Rinse well and drain so the pieces stay firm and do not break during braising.
2

Cut 350 g pork shoulder into bite-size pieces.

Marinate it for 10 minutes with 1 tablespoon soy sauce and 1 teaspoon ginger juice to season the meat and reduce pork odor.
3

Heat a pot over medium heat, then add the pork and 120 g onion first.

Stir until the pork surface loses its raw color and the onion turns translucent, then add the drained lotus root.
4

Mix the remaining 3 tablespoons soy sauce, 1 tablespoon gochujang, 1 tablespoon sugar, 1 tablespoon minced garlic, and 300 ml water, then pour it in. Scrape the bottom so the seasoning dissolves evenly.
5

Once it starts boiling, lower the heat to medium-low and braise for about 20 minutes.

Turn the pieces once or twice, and reduce the heat further if the liquid evaporates too quickly.
6

When the sauce is reduced and the lotus root has taken on the seasoning color, add 2 teaspoons sesame oil.

Simmer 5 minutes more until glossy, then turn off the heat and rest 3 minutes before serving.