Korean Lotus Root and Beef Stir-fry
Yeongeun-soegogi-bokkeum is a Korean stir-fry of thinly sliced lotus root and beef in a soy sauce and oligosaccharide syrup glaze. The lotus root is soaked in vinegar water to prevent browning, then stir-fried briefly to keep its distinctive crunch, while the beef is pre-seasoned in soy sauce for deeper flavor. The syrup creates a thin, glossy coating that carries the sweet-salty seasoning evenly across every piece. A finishing drizzle of sesame oil rounds out the dish with a nutty fragrance, making it a versatile side for everyday rice meals and packed lunches.
Adjust Servings
Instructions
- 1
Slice lotus root and soak in vinegar water for 10 minutes, then rinse.
- 2
Cut beef bite-size and season with 1 tbsp soy sauce.
- 3
Stir-fry beef first in oil.
- 4
Add lotus root and onion and keep stir-frying.
- 5
Add remaining soy sauce, syrup, and garlic; cook until lightly glazed.
- 6
Turn off heat and finish with sesame oil.
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