Korean Soy-Glazed Grilled Lotus Root
Lotus root slices are soaked in vinegar water to reduce astringency, blanched briefly, then pan-grilled with a soy sauce, oligosaccharide syrup, and garlic glaze. The coating turns glossy as it reduces, giving each slice a balanced salty-sweet finish while the interior stays crisp and clean-tasting. Topped with sesame seeds, this vegetable side holds up well in packed lunches and as an everyday banchan.
Adjust Servings
Instructions
- 1
Slice lotus root to 0.7 cm and soak in vinegar water for 10 minutes.
- 2
Blanch for 2 minutes in boiling water, then drain well.
- 3
Mix soy sauce, syrup, garlic, and sesame oil into a glaze.
- 4
Heat oil in a pan and grill lotus root on both sides until golden.
- 5
Add glaze and reduce over medium-low heat to coat the slices.
- 6
Finish with sesame seeds and serve as banchan or snack.
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