Crispy Braised Lotus Root: A Delicious Side Dish Everyone Loves
How to Make Crispy Braised Lotus Root at Home Easily
Make delicious braised lotus root that offers a delightful crunch with every bite. This popular Korean side dish will have everyone, from kids to adults, asking for more, making one bowl of rice disappear in no time! Discover the secret to creating a special meal with simple ingredients!
Main Ingredients
- 450g lotus root, prepared
- 5 dried red dates (optional)
- 1 Tbsp vinegar (for blanching lotus root)
Braising Sauce
- 1 Tbsp cooking oil
- 1 Tbsp dark brown sugar
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (e.g., Mirin)
- 1 Tbsp oyster sauce
- 3 Tbsp corn syrup (or Oligodang)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 1 Tbsp cooking oil
- 1 Tbsp dark brown sugar
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (e.g., Mirin)
- 1 Tbsp oyster sauce
- 3 Tbsp corn syrup (or Oligodang)
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, thoroughly wash the lotus root under running water. If there’s any mud, use a soft brush to gently scrub it clean. Then, use a vegetable peeler to remove the skin. As you peel and cut the lotus root, place it in water immediately to prevent browning.
Step 2
Slice the lotus root into approximately 0.5cm thick pieces. You can adjust the thickness to your preference, whether you like it thinner or chunkier. Continue to keep the sliced lotus root submerged in water to prevent discoloration.
Step 3
Bring a pot of water to a boil. Once boiling, add the sliced lotus root and blanch for about 1 to 2 minutes. Quickly drain the blanched lotus root and rinse it under cold water, then drain thoroughly. Blanching for a short time helps maintain a crisp texture. If you prefer a softer, chewier texture, you can extend the blanching time slightly.
Step 4
To add a touch of sweetness to the braised lotus root, prepare the dried red dates. Remove the seeds from the dates and slice them thinly, following their natural curves. Dried red dates enhance the flavor of the dish, but you can omit them if you prefer.
Step 5
Now it’s time to make the delicious braising sauce. In a wide pot or pan, combine 1 Tbsp cooking oil, 1 Tbsp dark brown sugar, 2 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp oyster sauce, and 3 Tbsp corn syrup. Bring the mixture to a simmer over medium heat, allowing the sauce to bubble and develop its flavors. Let it cook for a bit longer once it starts simmering.
Step 6
Once the sauce is nicely simmering, add the drained lotus root pieces and toss them to coat evenly with the sauce. To preserve maximum crispiness, avoid adding extra water and braise over medium-low heat until the sauce reduces and coats the lotus root. Stir occasionally to prevent sticking.
Step 7
When the braising sauce has mostly reduced and the lotus root looks glossy, add the sliced dried red dates and mix them in. Finally, stir in 1/2 Tbsp sesame oil and 1/2 Tbsp toasted sesame seeds for added aroma and nutty flavor.
Step 8
Give everything a final gentle toss to combine all the ingredients. Your delicious braised lotus root is ready! Letting it sit for a short while off the heat will allow the flavors to meld further.
Step 9
Enjoy this incredibly delicious braised lotus root with its perfect balance of sweet and savory flavors. It makes a wonderful side dish served over warm rice.
