Korean Braised Lotus Root
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Lotus root keeps a crisp, almost snappy bite even after braising, which sets it apart from soft soy-braised potatoes or burdock.
Read more
Once the holes in each round have soaked up the soy sauce and the slices turn a translucent brown, a spoonful of syrup over high heat gives them a quick, glossy finish.
Ingredients
Instructions
- 1
Peel 200g lotus root and cut it into 0.5cm rounds.
Keep the slices as even as possible, because thin pieces soften first while thicker pieces may stay pale and underseasoned in the center.
- 2
Mix 1 tbsp vinegar into enough water to cover the slices, then soak the lotus root for 5 minutes.
Rinse lightly and drain well so the vinegar protects the color without making the braising liquid too sharp.
- 3
Put the drained slices in a pot with 150ml water, 3 tbsp soy sauce, and 1.5 tbsp sugar.
Stir once to dissolve the sugar, then heat on high until small bubbles gather around the edges.
- 4
Once the liquid boils, lower to medium-low and simmer uncovered for about 10 minutes.
Turn the slices once or twice so the seasoning reaches both surfaces and flows through the small holes evenly.
- 5
When the liquid drops below half and the slices turn translucent amber, reduce the heat to low.
If the bottom starts looking dry, shake the pot gently and keep the glaze moving to prevent scorching.
- 6
Add 1 tbsp corn syrup and raise the heat for 1 to 2 minutes, coating the slices until they look glossy and glassy.
Turn off the heat, mix in 1 tsp sesame oil and 1 tsp sesame seeds, then cool before storing.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Lotus Root Shiitake Pot Rice
Lotus root, Sesame seeds
Korean Lotus Root Yuzu Salad
Lotus root, Sesame seeds
Korean Yeongeun Ganjang Jorim (Soy-Braised Lotus Root)
Lotus root, Sesame seeds