Korean Lotus Root & Peanut Braise
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Lotus root braised in soy sauce gets a handful of raw peanuts in the same pot, so the crisp slices come with soft, mealy peanuts in between.
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It is kept in the fridge and eaten cold, and the jocheong (Korean rice syrup) added at the end keeps it glossy even then.
Ingredients
Instructions
- 1
Trim the lotus root and slice it 0.6-0.8 cm thick so it stays intact while braising.
- 2
Soak it in water mixed with 1 tablespoon vinegar for 10 minutes, then rinse and drain well.
- 3
Blanch 80 g raw peanuts in boiling water for 3 minutes to soften their harsh edge.
Drain them in a sieve and let them stand briefly until the surface moisture has mostly disappeared.
- 4
Put the lotus root, peanuts, 350 ml water, 3 tablespoons soy sauce, and 1 teaspoon sugar in a pot.
Heat over medium heat until bubbles appear around the edges and the seasoning starts to smell savory.
- 5
When it begins to boil, lower to medium-low and braise for about 18 minutes.
The lotus root should turn slightly translucent and accept a chopstick; stir once or twice so the bottom does not scorch.
- 6
When the liquid has reduced by more than half, add 2 tablespoons rice syrup and 0.25 teaspoon salt.
Cook 5 more minutes over low heat, gently turning the pieces until they look glossy instead of watery.
- 7
Turn off the heat and mix in 1 teaspoon sesame oil with the remaining heat.
- 8
Let it cool briefly; when the glaze clings to the surfaces, transfer to a dish and refrigerate for storage.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Produce preparation
Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.
Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-22
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