Chewy and Delicious Braised Lotus Root
Golden Ratio! The Perfect Sweet & Salty Braised Lotus Root Recipe, Made Effortlessly
It’s an absolute rice thief! When you have no appetite, the dish that comes to mind is this chewy, sweet, and salty braised lotus root. The savory taste with every bite and the delightful chewy texture are simply superb, making it impossible to stop once you start. This is a side dish that’s both simple and full of care. Make it right now!
Ingredients- 1.5kg Lotus root
- 700g Rice malt syrup (Jocheong)
- 260ml Brewed soy sauce
- 1/2 cup Sugar (approx. 100g)
- 4 Tbsp Mirin or Rice wine
- 2 Tbsp Vinegar
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
Lotus root is often covered in soil, so wash it thoroughly under running water using a soft brush or your hands. It’s important to rinse it until no dirt remains.
Step 2
Scrape off any dark or bumpy parts on the surface of the lotus root with a knife, or peel them off using a vegetable peeler. This preparation step ensures a neat final dish.
Step 3
Slice the prepared lotus root into uniform pieces about 0.6cm thick. Slicing them too thick will prevent the sauce from penetrating well, while slicing them too thin can cause them to break easily. Maintaining consistent thickness is key. (It’s recommended to discard the very ends of the lotus root, known as ‘yang kkongji’, as they can sometimes have a bitter taste.)
Step 4
Fill a wide pot with plenty of water and bring it to a boil. Once the water is boiling, add 2 tablespoons of vinegar and the sliced lotus root. Cover the pot and blanch for about 4 minutes over high heat. This step helps to remove any astringency from the lotus root and allows the braising sauce to penetrate better.
Step 5
Immediately rinse the blanched lotus root in cold water 2-3 times to cool it down. Rinsing in cold water helps maintain the lotus root’s crisp texture. After rinsing, drain the lotus root thoroughly in a colander to prevent the sauce from becoming diluted.
Step 6
Now, it’s time to prepare the braising sauce. Place the well-drained lotus root in a pot and add all the prepared ingredients: rice malt syrup, soy sauce, sugar, and mirin. Bring the mixture to a boil over high heat, ensuring all ingredients are well combined.
Step 7
Once the mixture starts to bubble vigorously, reduce the heat to low. Leave the lid slightly ajar or off, and let it simmer gently for about 2 hours and 30 minutes to 40 minutes. The longer you simmer at a low temperature, the more the sauce will deeply infuse into the lotus root, resulting in a wonderfully chewy and flavorful dish.
Step 8
While it’s simmering, check the pot every 15 to 20 minutes to prevent the lotus root from burning or sticking to the bottom. Gently stir the lotus root to ensure the sauce is absorbed evenly. This is a crucial step for consistent flavor.
Step 9
Once the braised lotus root has reached your desired consistency, turn off the heat. Sprinkle toasted sesame seeds over the finished dish for an extra touch of nutty flavor. Your delicious braised lotus root is now complete! Enjoy your flavorful meal!
