Soy Braised Lotus Root

Soy braised lotus root is a Korean banchan (or side dish) that is sweet, salty, slightly tangy, and savory. It has a nice crunch to it. Good enough to enjoy it with just rice!

Basic Sunday Cooking

Korean Soy Braised Lotus Root

A crunchy and savory banchan (Korean side dish) that is perfect to enjoy with a full meal or simply just rice!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Servings: 4 people

Course: Side Dish

Cuisine: Korean

Ingredients Method

Ingredients

  

• 1 pack poached and sliced lotus roots Can use 2 whole lotus roots
• 1/2 tbsp Sesame seed oil
• 1 tsp Roasted sesame seeds
• 1/2 tbsp Cooking oil
• 1-2 tbsp Rice or Corn syrup
• 1/2 tsp Black pepper

If using whole lotus roots

• 2 tbsp vinegar
• 1 tsp salt
• 6 cups water

Soy Sauce Mixture

• 1 cup water
• 1/2 cup soy sauce
• 1/4-1/2 cup brown sugar add more for sweetness
• 1 tbsp minced garlic
• 1 tsp minced ginger or 1/2 tsp ginger powder
• 2 tbsp Korean cooking wine or 1 tbsp apple cider vinegar

Method

 

If using whole lotus roots

1. Peel off the outer skin and cut into 2cm thick slices
2. In a pot, boil water, vinegar, and lotus roots to remove the smell
   2 tbsp vinegar, 1 tsp salt, 6 cups water
3. Boil for 10 minutes, strain, and rinse under cold water

If using pre-sliced lotus roots

1. Remove from the package and strain out the water
   1 pack poached and sliced lotus roots
2. Rinse in a strainer under cold water and let it drain

Soy Sauce Mixture

1. Mix water, soy sauce, brown sugar, garlic, ginger, and vinegar or Korean cooking wine
   1 cup water, 1/2 cup soy sauce, 1/4-1/2 cup brown sugar, 1 tbsp minced garlic, 1 tsp minced ginger, 2 tbsp Korean cooking wine
2. On a larg frying pan, dry saute the lotus roots for 1-2 mintues to remove excess water
3. Add a drizzle of cooking oil and saute for 3 minutes on medium heat
   1/2 tbsp Cooking oil
4. Turn the heat to low and pour over the soy sauce mixture
5. Cook on medium-high heat for 17-20 minutes or until the sauce reduces to about 3-4 tbsp
6. Turn the heat to low and drizzle rice or corn syrup, sesame seed oil, roasted sesame seeds and black peper
   1/2 tbsp Sesame seed oil, 1 tsp Roasted sesame seeds, 1-2 tbsp Rice or Corn syrup, 1/2 tsp Black pepper
7. Mix to combine
8. Store leftovers in the fridge