Korean Lotus Root and Shrimp Stir-fry
Quick answer
Yeongeun-saeu-bokkeum stir-fries vinegar-soaked lotus root and cleaned shrimp in a soy sauce and oligosaccharide glaze.
What makes this special
- Yeongeun-saeu-bokkeum sautés shrimp and vinegar-soaked lotus root in a dark soy and syrup glaze.
- Lotus root gets a two-minute head start so shrimp aren't overcooked
- Just soy sauce and oligosaccharide create a glossy sweet-salty glaze
Key ingredients
Core cooking flow
- 1 Slice 220 g lotus root thinly, soak it in vinegar water for 5 minutes, then rinse well.
- 2 Clean 180 g shrimp, then press off moisture thoroughly with a towel.
- 3 Heat 1 tbsp cooking oil in a pan over medium heat.
Yeongeun-saeu-bokkeum stir-fries vinegar-soaked lotus root and cleaned shrimp in a soy sauce and oligosaccharide glaze. The lotus root goes in the pan first for two minutes to start cooking, then shrimp are added and the soy-syrup seasoning goes in over high heat to build a glossy coating. The crunchy, starchy bite of the lotus root contrasts with the bouncy firmness of the shrimp in each mouthful, while the soy and syrup provide a simple salty-sweet balance. Finished with sesame oil, the dish holds its texture well even after cooling, making it well-suited for packed lunches.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Slice 220 g lotus root thinly, soak it in vinegar water for 5 minutes, then rinse well.
Drain it in a sieve so excess water does not dilute the glaze or make the stir-fry soggy.
- 2Season
Clean 180 g shrimp, then press off moisture thoroughly with a towel.
If the surface stays wet, the soy syrup seasoning will thin out and the shrimp will steam instead of turning firm and bouncy.
- 3Control
Heat 1 tbsp cooking oil in a pan over medium heat.
Add 1 tsp minced garlic and 80 g onion, then stir-fry until the garlic smells fragrant and the onion starts to look slightly translucent.
- 4Control
Add the drained lotus root and stir-fry over medium-high heat for about 2 minutes.
The edges should turn slightly translucent, but the centers should still feel crisp rather than fully soft.
- 5Season
Add the shrimp and stir-fry just until they are about halfway pink.
Immediately add 1.5 tbsp soy sauce and 1 tbsp oligosaccharide syrup, then raise the heat to high for a quick glaze.
- 6Finish
When the seasoning bubbles, toss everything quickly for about 1 minute so the pieces look glossy.
Once the shrimp are fully pink, turn off the heat and finish with 1 tsp sesame oil.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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