Korean Lotus Root and Shrimp Stir-fry
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.
Adjust Servings
Instructions
- 1
Slice lotus root thin and soak in vinegar water for 5 minutes, then rinse.
- 2
Clean shrimp and pat dry.
- 3
Sauté garlic and onion in oil.
- 4
Add lotus root and stir-fry 2 minutes, then add shrimp.
- 5
Add soy sauce and syrup, then stir-fry quickly on high heat.
- 6
Turn off heat and finish with sesame oil.
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