Braised Lotus Root: Altoran Kim Ha-jin’s Recipe for Deep Umami
Braised Lotus Root: Altoran Kim Ha-jin’s Recipe for Deep Umami
Altoran Kim Ha-jin’s Braised Lotus Root Recipe
Discover a braised lotus root recipe brimming with deep umami and a perfect balance of sweet and savory flavors, making it an irresistible side dish. Using the secret method from Master Chef Kim Ha-jin of Altoran, this special braised lotus root incorporates dried anchovies to elevate its savory taste. Easily recreate this popular Korean staple at home. Enjoy a richer dining experience with this beloved classic!
Main Ingredients- 500g Lotus root
- 5 Dried chili peppers
- 50g Dried anchovies (for broth)
- Vinegar (for blanching lotus root and making braising liquid)
Braising Liquid- 4 cups Water (approx. 800ml)
- 6 Tbsp Soy sauce
- 8 Tbsp Corn syrup (adjust sweetness to taste)
- 10 Tbsp Mirin (or cooking wine)
- 2 slices Ginger (thinly sliced)
- 2 Tbsp Sesame oil
- Pinch of toasted sesame seeds (for garnish)
- 4 cups Water (approx. 800ml)
- 6 Tbsp Soy sauce
- 8 Tbsp Corn syrup (adjust sweetness to taste)
- 10 Tbsp Mirin (or cooking wine)
- 2 slices Ginger (thinly sliced)
- 2 Tbsp Sesame oil
- Pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the dried anchovies that will add a rich umami flavor to your braised lotus root. Remove their heads, guts, and the thick backbone. Also, clean the dried chili peppers, remove the seeds, and cut them into approximately 1cm lengths. These ingredients will add depth to your braising liquid.
Step 2
Peel the fresh lotus root thoroughly. You can use a vegetable peeler or a knife for this, peeling gently.
Step 3
After peeling, soak the lotus root in a vinegar water solution (1 cup water with 1-2 Tbsp vinegar) for about 10 minutes. This step prevents the lotus root from turning purple and effectively removes its astringent and slightly bitter taste.
Step 4
While the lotus root is soaking to remove its astringency, toast the prepared dried anchovies in a dry pan over low heat. Toasting the anchovies removes any fishy smell and enhances their nutty flavor. Be careful not to burn them; toast until they are lightly golden.
Step 5
Peel the ginger and slice it thinly into rounds. The aromatic flavor of ginger will add depth to the braised lotus root.
Step 6
Drain the lotus root from the vinegar water and slice it into pieces about 0.5cm thick. Slicing them too thick will increase cooking time, and too thin might cause them to break apart, so aim for a moderate thickness.
Step 7
In a pot, bring 4 cups of water and 2 Tbsp of vinegar to a boil. Once boiling, add the sliced lotus root and blanch over high heat for about 5 minutes. This makes the lotus root crispier and removes any remaining astringency. After blanching, rinse the lotus root under cold water to cool it down.
Step 8
In a wide pan or pot, combine all the ingredients for the braising liquid: 4 cups water, 6 Tbsp soy sauce, 8 Tbsp corn syrup, 10 Tbsp mirin, and the sliced ginger. You can substitute corn syrup with sugar, but corn syrup adds a nice sheen and deep sweetness.
Step 9
Place the pan with the braising liquid ingredients over heat and stir to combine the seasonings. Once the liquid begins to boil, add all the blanched and sliced lotus root.
Step 10
Now, maintain high heat and reduce the braising liquid until about one-third of the original amount remains. This process takes approximately 10 minutes. Keep the lid off to allow moisture to evaporate and for the flavors to concentrate. Stir occasionally to prevent the lotus root from sticking or burning.
Step 11
When the braising liquid has reduced to about one-third, add the toasted dried anchovies and the prepared dried chili peppers to the pan. Adding anchovies and chili peppers will make the braised lotus root even more flavorful and complex.
Step 12
After adding the anchovies and dried chili peppers, continue to stir and cook until the braising liquid is almost completely reduced. It’s important to stir well to ensure the seasoning evenly coats the lotus root.
Step 13
When the braising liquid is nearly gone and just coating the bottom of the pan, reduce the heat to low and drizzle in 2 Tbsp of sesame oil. Sesame oil prevents the lotus root from burning and adds a rich, nutty aroma. Finally, sprinkle with toasted sesame seeds for garnish, and your delicious braised lotus root, made with Master Chef Kim Ha-jin’s secret recipe, is complete.
Step 14
Enjoy your delicious, homemade braised lotus root! Bon appétit! ^^
