Glossy Soy-Braised Lotus Root
A Korean home side dish of lotus root briefly blanched in vinegar water, then gently braised in soy and rice syrup until chewy-crisp and glossy.
Servings Ingredient Calculator
Default: 3–4 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Lotus root500g
- Vinegar1큰술 (1 tbsp)
🥣 Sauce & Seasoning
- Soy sauce4큰술 (4 tbsp)
- Water1½컵 (1½ cups)
- Rice syrup2큰술 (2 tbsp)
- Sesame oil1작은술 (1 tsp)
- Toasted sesame seeds1작은술 (1 tsp)
👨🍳 Cooking Steps
Peel the lotus root and cut it into even 5mm flower-shaped rounds.
Rinse the slices, blanch 5 minutes in boiling water with vinegar, and lift out with a wire skimmer.
Add lotus root, soy sauce, water, and 2 tablespoons rice syrup to a shallow pan.
Braise over medium-low heat for about 20 minutes, turning evenly with wooden tongs.
When the liquid is nearly gone, add 1 more tablespoon syrup and stir gently until glossy.
Turn off the heat, add sesame oil, plate with tongs, and finish with sesame seeds.
🌟 Pro Chef Tips
- • Slice lotus root evenly for consistent texture and color.
- • Reserve some syrup for the end to boost the glossy finish.
⚠️ Avoid Common Pitfalls
- ❌ Slices that are too thick will not absorb the sauce evenly.
- ❌ Keep medium-low heat so the syrup does not scorch.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.