Korean Soy-Glazed Grilled Lotus Root
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The lotus root is cut 0.7 cm thick and browned in a pan first; the soy and rice-syrup glaze only goes on for the last minute or two.
Read more
It is far crunchier than Korean braised lotus root, which simmers in soy for a long time. Once cool, the glaze that has run into the holes sets and stops being sticky.
Ingredients
Instructions
- 1
Trim the 300 g lotus root, peel any rough spots, and slice it into 0.7 cm rounds.
Stir 1 tsp vinegar into enough water to cover the slices, then soak for 10 minutes to reduce astringency.
- 2
Bring a generous pot of water to a full boil, add the lotus root, and blanch for 2 minutes.
When the edges look slightly translucent but the centers still feel firm, drain thoroughly so the glaze will cling later.
- 3
In a small bowl, mix 1.5 tbsp soy sauce, 1.5 tbsp oligosaccharide syrup, 0.5 tbsp minced garlic, and 1 tsp sesame oil.
Stir until the syrup loosens so it spreads evenly in the hot pan.
- 4
Heat a wide pan over medium heat and add 1 tbsp cooking oil.
Arrange the lotus root in one layer without overlapping, then sear about 2 minutes per side until light golden spots appear.
- 5
Lower the heat to medium-low and pour the glaze around the edge of the pan.
Turn the slices for 1 to 2 minutes until glossy and evenly coated, stopping before the sauce becomes sticky or hard.
- 6
Turn off the heat and sprinkle 1 tsp sesame seeds over the glazed lotus root.
Toss gently, let it cool briefly so the coating settles, then serve as a side dish, lunchbox item, or snack.
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