Korean Soy Sauce Stir-Fried Lotus Root and Bean Sprouts
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Yeongeun-kongnamul-ganjang-bokkeum stir-fries sliced lotus root and bean sprouts in a soy sauce and oligosaccharide glaze.
Read more
The lotus root goes in first over medium heat for three minutes until slightly translucent, then carrot and garlic are added before the soy seasoning. Bean sprouts join last and cook on high heat for just two minutes to drive off moisture while staying crunchy. The starchy snap of the lotus root contrasts with the watery crispness of the bean sprouts, tied together by a light sweet-salty soy coating.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Slice 200 g lotus root evenly to 3 mm.
Stir 1 tsp vinegar into water, soak the slices for 5 minutes to reduce browning, then rinse well and drain so the pan does not sputter.
- 2Season
Rinse 180 g bean sprouts and shake off excess water.
Julienne 50 g carrot, chop 30 g green onion, and keep the garlic, soy sauce, syrup, and sesame seeds close because the stir-fry moves quickly.
- 3Control
Heat a pan over medium heat, add 1 tbsp cooking oil, and spread the lotus root in a loose layer.
Stir-fry for about 3 minutes, turning often, until the edges look slightly translucent but still crisp.
- 4Season
Add the carrot and 1 tsp minced garlic, then stir-fry for 1 minute.
Keep the pieces moving so the garlic does not burn, and pour in 1.5 tbsp soy sauce and 1 tbsp oligosaccharide syrup when fragrant.
- 5Season
When the seasoning starts to bubble, add the bean sprouts and raise the heat to high.
Toss quickly for only 2 minutes so released moisture evaporates while the sprouts keep their clean crunch.
- 6Finish
Add the green onion and 1 tsp sesame seeds, toss for 20 seconds, then turn off the heat.
Serve when the lotus root looks glossy and only a small amount of sauce remains on the pan bottom.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Yeongeun-kongnamul-ganjang-bokkeum glazes lotus root and bean sprouts in a sweet-savory soy glaze.
- Finish cue
- Serve when the lotus root looks glossy and only a small amount of sauce remains on the pan bottom.
- Avoid this
- Cook bean sprouts briefly over high heat to avoid excess water.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
23min, 10 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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