Cherry & Dennis Helper Habitat
Korean Soy-Braised Lotus Root
韓式醬油炆蓮藕
Recipe overview
Lotus-root slices are blanched, then braised and glazed in a Korean sweet soy sauce for a glossy, pleasantly chewy side.
01
Ingredients
Main ingredients
- 600 g fresh lotus root
- 1 piece garlic clove
Anti-browning soak
- 1 L water
- 1 tbsp rice vinegar
Korean soy braising sauce
- 300 ml water
- 4 tbsp light soy sauce
- 2 tbsp sugar
- 1 tbsp rice wine
- 1 tbsp cooking oil
Finishing glaze
- 1 tbsp corn syrup
- 1 tsp sesame oil
- 1 tsp white sesame seeds
02
Tools
- kitchen knife
- cutting board
- mixing bowl
- measuring spoons
- measuring jug
- lidded pot
- frying pan
- spatula
- sieve
- serving plate
03
Steps
Step 1
Mix one litre water and one tablespoon rice vinegar in a large bowl
Mix one litre water and one tablespoon rice vinegar in a large bowl.
Step 2
Wash and peel lotus root; trim ends and any bruised dark areas
Wash and peel lotus root; trim ends and any bruised dark areas.
Step 3
Slice lotus root into five-millimetre rounds and place immediately in vinegar water
Slice lotus root into five-millimetre rounds and place immediately in vinegar water.
Step 4
Peel and mince garlic; drain lotus root after a five-minute soak
Peel and mince garlic; drain lotus root after a five-minute soak.
Step 5
Bring fresh water to a boil and blanch lotus root for three minutes
Bring fresh water to a boil and blanch lotus root for three minutes.
Step 6
Drain lotus root in a sieve; wash and dry the pot
Drain lotus root in a sieve; wash and dry the pot.
Step 7
Heat one tablespoon oil and fry garlic over medium for twenty seconds
Heat one tablespoon oil and fry garlic over medium for twenty seconds.
Step 8
Add lotus root and stir-fry two minutes to coat with oil
Add lotus root and stir-fry two minutes to coat with oil.
Step 9
Add 300 ml water, soy sauce, sugar and rice wine and bring to a boil
Add 300 ml water, soy sauce, sugar and rice wine and bring to a boil.
Step 10
Cover and braise over medium-low heat for fifteen minutes, turning once
Cover and braise over medium-low heat for fifteen minutes, turning once.
Step 11
Uncover, add corn syrup and stir over medium five to seven minutes until glossy
Uncover, add corn syrup and stir over medium five to seven minutes until glossy.
Step 12
Turn off heat, mix in sesame oil and seeds, plate and cool slightly before serving
Turn off heat, mix in sesame oil and seeds, plate and cool slightly before serving.
Common mistakes
- Cut lotus root discolours in air, and the glaze can burn if left unattended during reduction.
Tips
Five-millimetre slices stay pleasantly chewy while absorbing the glaze evenly.
