Korean Steamed Lotus Root

Name: Korean Steamed Lotus Root
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Cuisine: Korean
Ingredients: lotus root 350 g; vinegar 1 tbsp; soy sauce 2.5 tbsp; water 200 ml; rice syrup 1 tbsp; minced garlic 0.5 tsp; sesame oil 1 tsp

Quick answer

Total time: 37 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Slices cut a full 1cm thick and cooked covered over low heat give this lotus root dish a chunkier bite than thin soy-glazed versions, with a core that stays crunchy.

A soak in vinegared water right after slicing keeps the cut faces from browning. Jocheong, a Korean grain syrup, sweetens the soy instead of sugar and leaves a mellow malty note along with the gloss.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Peel 350 g lotus root and slice it evenly into 1 cm rounds.

Stir 1 tablespoon vinegar into enough water to cover, then soak the slices for 5 minutes to slow browning.
2

Bring a pot of water to a full boil, add the lotus root, and blanch for 2 minutes.

When the edges look slightly translucent, drain well so the seasoning will cling instead of becoming watery.
3

In the pot, combine 200 ml water, 2.5 tablespoons soy sauce, 1 tablespoon rice syrup, and 0.5 teaspoon minced garlic.

Heat over medium heat, stirring until the syrup dissolves and the liquid begins to boil.
4

Once the seasoning boils, add the blanched lotus root in a mostly even layer and turn the slices once to coat.

Cover with a lid and cook gently over low heat for 10 minutes.
5

Remove the lid and braise for about 5 more minutes, turning the slices occasionally so the bottom does not scorch.

Stop when only a shallow sauce remains and the surfaces look glossy.
6

After turning off the heat, drizzle in 1 teaspoon sesame oil and toss with the residual heat.

Taste one piece to check that it is crisp, lightly chewy, and seasoned through before serving.