Korean Braised Lotus Root

Lotus root makes a delectable Korean side dish. Braising with soy sauce and rice syrup creates a charming sweet and salty flavor. The glazed lotus root also has a unique texture, soft and chewy yet a little crispy.

Course Side Dish

Cuisine Korean

Diet Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Keyword braised lotus root, Korean lotus root, lotus root, lotus root side dish, root vegetable

Prep Time 5

Cook Time 40

Servings people

Calories 119

Author Holly Ford

Ingredients

1 lb lotus root
1 cup cold water
1 tbsp white vinegar
1 piece dried sea kelp (dashima) use 2 pieces if small
3 tbsp soy sauce
1 tbsp dark brown sugar
2 tbsp sweet rice wine (mirim)
3 tbsp Korean rice syrup (jocheong) or corn syrup
1 tbsp oil
1 tbsp sesame oil
1 tbsp toasted sesame seeds

Instructions

Peel lotus root skin with a potato peeler and cut the tough ends off. Thinly slice the lotus root, about 1/4-inch thick.
Add the lotus root slices to a pot, and add enough water to cover them. Add a tablespoon of vinegar. Bring it to a boil and cook, uncovered, for about 20 minutes (cooking time can be adjustable depending on the texture you desire). Drain, and rinse with cold water.
Meanwhile combine the dried sea kelp in a bowl of cold water and set aside. In a small bowl, mix soy sauce, brown sugar, and rice wine; set aside.
Heat 1 tablespoon of oil in a skillet over medium-low heat. Add the lotus roots and cook for 2-3 minutes coating each slice with oil evenly. Add the sauce mixture and sea kelp water (discarding the sea kelp) to the skillet, and bring it to boil over med-high heat. Let it cook until the liquid is almost evaporated, about 10-15 minutes.
Reduce the heat to medium. Add 1 1/2 tablespoon of rice syrup and cook again to thicken the glaze, stirring gently, until the moisture in the glaze is almost gone. Add the remaining rice syrup and continue to cook until the glaze becomes very sticky and the bottom of skillet is almost dry. Make sure to stir from the bottom so that you don’t burn the glaze. Adjust the heat if necessary. Add sesame oil and sesame seeds, and toss well to coat. Serve with rice at room temperature or chilled.

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