Spicy & Sweet Gochujang Lotus Root Stir-fry: A Crunchy Side Dish for Your Rice
A Special Gochujang Lotus Root Recipe You Won’t Get Tired Of!
Tired of the usual soy sauce-based lotus root stir-fry? Try this version enhanced with a spoonful of gochujang (Korean chili paste) for a delightful spicy and sweet flavor! Unlike the chewy texture, this recipe offers a satisfyingly crisp bite that will surely awaken your appetite. Enjoy the delicious lotus root stir-fry, packed with flavor, with every savory chew!
Ingredients
- 450g lotus root
- Water (for blanching lotus root)
- 3 Tbsp vinegar
- 5 Tbsp soy sauce
- 2 Tbsp rice wine (cheongju)
- 1 Tbsp plum syrup (maesilcheong)
- 2 Tbsp oligosaccharide
- 1 cup water (for simmering)
- 1 Tbsp gochujang
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, peel the lotus root and wash it thoroughly. Since the lotus root is quite thick, instead of slicing it whole, cut it into 0.5cm thick slices. Then, make four cuts from the center outwards to create bite-sized pieces.
Step 2
In a pot, bring enough water to cover the lotus root to a boil. Once boiling, add 3 tablespoons of vinegar. This helps prevent discoloration and maintains the lotus root’s crispness. Add the prepared lotus root to the boiling water and blanch.
Step 3
After blanching the lotus root in the boiling water for about 2-3 minutes, immediately drain it using a sieve. Rinse thoroughly under cold running water to cool it down. Drain well after rinsing. This step is crucial for achieving a crunchy texture.
Step 4
Place the drained lotus root in a wide pan or pot. Add 5 tablespoons of soy sauce, 2 tablespoons of rice wine, 1 tablespoon of plum syrup, and 2 tablespoons of oligosaccharide. Mix well. In a separate bowl, dissolve 1 tablespoon of gochujang in 1 cup of water to create the braising liquid, then pour it into the pan.
Step 5
Stir everything to combine the ingredients evenly. Cover the pan with a lid or a smaller lid that fits inside. Reduce the heat to medium-low and let it simmer slowly, allowing the sauce to penetrate the lotus root. Occasionally open the lid to stir the lotus root, ensuring it doesn’t burn and simmers evenly.
Step 6
Continue to simmer until the sauce is reduced to about one-third of its original amount, coating the lotus root nicely. Just before turning off the heat, drizzle in 1 tablespoon of sesame oil for a glossy finish and give it one final gentle stir. Your delicious gochujang lotus root stir-fry is now ready!
