Glistening and Chewy Braised Lotus Root Recipe
Master the Art of Deliciously Chewy and Sweet-Savory Braised Lotus Root, Even Kids Will Love!
Here’s a fantastic recipe for delicious braised lotus root that’s perfect for side dishes! With its chewy texture and sweet-savory flavor, even children who dislike vegetables will gobble it up. This recipe for glistening braised lotus root isn’t difficult, so be sure to follow along. Make a batch, and you’ll have a satisfying side dish for the whole week!
Main Ingredients for Braised Lotus Root- 600g lotus root
- 1 piece ginger
- 1 Tbsp vinegar
- 1 Tbsp sesame oil
- Sesame seeds, for garnish
Braising Sauce Ingredients- 900ml anchovy broth
- 6 Tbsp soy sauce
- 6 Tbsp rice wine
- 6 Tbsp corn syrup (jocheong)
- 2 Tbsp sugar
- 900ml anchovy broth
- 6 Tbsp soy sauce
- 6 Tbsp rice wine
- 6 Tbsp corn syrup (jocheong)
- 2 Tbsp sugar
Cooking Instructions
Step 1
First, prepare the anchovy broth. In a pot, add water and anchovies. Once it begins to boil, reduce the heat to low and simmer for another 10 minutes to develop a rich flavor.
Step 2
Wash the lotus root thoroughly, then gently peel off the skin using a vegetable peeler.
Step 3
Slice the peeled lotus root into uniform pieces, about 0.5cm thick. Slicing them too thinly might cause them to break apart, so aim for a moderate thickness.
Step 4
Immediately place the sliced lotus root into water. This step prevents the lotus root from oxidizing and turning brown, keeping it white.
Step 5
Fill a pot with plenty of water and bring it to a boil. Once boiling, add 1 tablespoon of vinegar. When the water returns to a boil, add the lotus root and blanch for about 5 minutes. This process removes any astringency from the lotus root and prevents it from becoming tough when braised. After blanching, rinse the lotus root under cold water and drain thoroughly.
Step 6
Let’s make the braising sauce! Combine 6 tablespoons of soy sauce, 6 tablespoons of rice wine, 6 tablespoons of corn syrup (jocheong), and 2 tablespoons of sugar. Mix well. This golden ratio creates a delicious sauce.
Step 7
Heat a lightly oiled pan and add the drained lotus root. Sauté for about 5 minutes. Stir-frying the lotus root at this stage will enhance its texture.
Step 8
Add the prepared braising sauce and the sliced ginger to the stir-fried lotus root. Bring to a boil over high heat.
Step 9
Once the sauce has reduced slightly, cover the pan, reduce the heat to medium-low, and continue to simmer. Stir occasionally to prevent the lotus root from burning and to ensure the sauce evenly coats and penetrates the lotus root.
Step 10
Continue cooking until the sauce thickens to a glossy, chewy consistency, coating the lotus root beautifully. You’ll know it’s nearing completion when the sauce feels sticky and clings to the lotus root.
Step 11
Turn off the heat, then stir in 1 tablespoon of sesame oil and sprinkle with sesame seeds for a perfect finish. Your glistening, chewy braised lotus root, a true rice-lover’s delight, is now complete!
