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!
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
Instructions
If using whole lotus roots
- Peel off the outer skin and cut into 2cm thick slices
- In a pot, boil water, vinegar, and lotus roots to remove the smell2 tbsp vinegar, 1 tsp salt, 6 cups water
- Boil for 10 minutes, strain, and rinse under cold water
If using pre-sliced lotus roots
- Remove from the package and strain out the water1 pack poached and sliced lotus roots
- Rinse in a strainer under cold water and let it drain
Soy Sauce Mixture
- Mix water, soy sauce, brown sugar, garlic, ginger, and vinegar or Korean cooking wine1 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
- On a larg frying pan, dry saute the lotus roots for 1-2 mintues to remove excess water
- Add a drizzle of cooking oil and saute for 3 minutes on medium heat1/2 tbsp Cooking oil
- Turn the heat to low and pour over the soy sauce mixture
- Cook on medium-high heat for 17-20 minutes or until the sauce reduces to about 3-4 tbsp
- Turn the heat to low and drizzle rice or corn syrup, sesame seed oil, roasted sesame seeds and black peper1/2 tbsp Sesame seed oil, 1 tsp Roasted sesame seeds, 1-2 tbsp Rice or Corn syrup, 1/2 tsp Black pepper
- Mix to combine
- Store leftovers in the fridge