Crispy and Delicious Braised Lotus Root (Manmulsang Style)
A Seasonal Root Vegetable Dish, Perfect as a Side for Rice
As autumn deepens, let’s create a special side dish using lotus root, a particularly beloved root vegetable packed with nutrients. Using the unique #ManmulsangLotusRoot recipe, you’ll achieve a texture that’s both chewy and wonderfully crisp, infused with a subtle sweetness and a hint of spice – a true rice-stealing dish! It’s guaranteed to capture everyone’s palate the moment it graces your table. Prepare this hearty side dish with seasonal lotus root right away!
Main Ingredients- 1kg Lotus Root
- 1 cup Brown Sugar
Seasoning Ingredients- 1/2 cup Soy Sauce
- 1/2 cup Cooking Oil
- 1 Tbsp Fine Gochugaru (Korean chili flakes)
- 2 cups Water
- 3 Tbsp Oligodang (corn syrup/rice syrup)
- Pumpkin seeds or nuts (optional)
- 1/2 cup Soy Sauce
- 1/2 cup Cooking Oil
- 1 Tbsp Fine Gochugaru (Korean chili flakes)
- 2 cups Water
- 3 Tbsp Oligodang (corn syrup/rice syrup)
- Pumpkin seeds or nuts (optional)
Cooking Instructions
Step 1
Prepare the fresh lotus root. Peel the skin thoroughly using a potato peeler and rinse it under running water multiple times. Female lotus roots, which are shorter and plumper than the male ones, tend to have a better texture for side dishes. Opt for the shorter, rounder ones over long, slender ones.
Step 2
Slice the peeled lotus root into uniform pieces, about 3mm thick. Rinse the sliced lotus root once more in cold water to remove any soil or debris. This step also helps to reduce any slight astringency from the lotus root.
Step 3
Here lies the unique touch of the Manmulsang lotus root recipe. The original recipe calls for pumpkin seeds, but if you don’t have them, feel free to use any nuts you have at home. Prepare walnuts, sliced almonds, or pine nuts, depending on your preference for added texture.
Step 4
Place all the sliced lotus root into a wide, deep pot or pan. Sprinkle the 1 cup of brown sugar evenly over the lotus root, then gently mix with your hands to coat the lotus root with sugar. Do not turn on the heat yet.
Step 5
Now it’s time to add the braising liquid. Pour in the 2 cups of water, 1/2 cup of soy sauce, 1/2 cup of cooking oil, and 1 tablespoon of fine gochugaru into the pot. Mix everything well with the lotus root. Adding cooking oil helps prevent the lotus root from becoming too sticky and adds a glossy finish.
Step 6
Bring to a boil over high heat with the lid off for about 20 minutes. You might wonder about adding gochugaru to braised lotus root, but this is one of the secrets of the Manmulsang recipe. The gochugaru not only adds a subtle spiciness to the lotus root but also gives it a beautiful color and effectively removes any inherent astringency.
Step 7
Because the lotus root was pre-mixed with brown sugar, there’s no need to blanch it separately. The rich sugars in the brown sugar gently neutralize the lotus root’s astringency. Through osmosis, the color seeps evenly into the lotus root, naturally drawing out moisture and preserving its chewy yet crisp texture. It’s a wonderful reminder that there’s always something new to learn!
Step 8
Once most of the moisture has evaporated and the lotus root has reached your desired consistency, add the 3 tablespoons of oligodang and the prepared pumpkin seeds or nuts. Stir everything together evenly and simmer for another moment until the braised lotus root is perfectly done. Oligodang adds shine and extra sweetness.
