Soy-Braised Lotus Root
Lotus root is blanched, then simmered in sweet soy sauce until glossy with a pleasant bite, as a Korean side dish.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Substitute available
If Rice syrup is unavailable
Replace rice syrup with 1 tablespoon corn syrup. Add at the same stage and avoid prolonged high heat.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Optional
Optional: omit if preferred, keeping the other ingredient amounts unchanged.
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Optional
Optional: omit if preferred, keeping the other ingredient amounts unchanged.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Scrub 300g lotus root under running water and trim hard ends. Peel thinly and slice evenly 5mm thick. Rinse dirt from the holes too. Hold prepared slices briefly in cold water to limit browning.
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Step 2
Boil 1 litre water with 1 tablespoon vinegar. Add lotus root and cook over medium heat 10 minutes. Drain and rinse cold; discard this water. Raw, unblanched root takes much longer to braise.
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Step 3
Put root, 180ml water, 2 tablespoons soy sauce, 1 tablespoon sugar and 1 teaspoon cooking oil in a wide saucepan. Bring to a boil, then simmer medium-low with lid ajar 15–20 minutes, turning occasionally. If drying before tender, add hot water 1 tablespoon at a time.
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Step 4
Add 1 tablespoon rice syrup. Uncover and turn gently over low heat 3–5 minutes. Stop when sauce lightly coats a spoon and a little remains in the pan. Reducing completely dry makes the cooled glaze hard.
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Step 5
Turn off the heat and add optional 1 teaspoon sesame oil and sesame seeds. Cool 2 minutes and cut a piece: it should retain bite but not be raw-hard. If undercooked, add a little water and cook gently longer before serving.
Finished dish
2 side portions; about 50 minutes using fresh lotus root. Blanching water and braising water are separate. Tablespoon=15ml; teaspoon=5ml.
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Enjoy every bite
How to enjoy it
Serve with rice and a mild soup. Spoon a little remaining glaze over the slices and let hot portions cool briefly.
Serve it with
Napa Cabbage Doenjang Soup
A mild Korean cabbage soup with tofu and kelp broth, combining sweet cabbage with savory fermented soybean paste.
Rolled omelette (Gyeran mari)
A soft rolled omelette with tiny carrot and scallion pieces. Three thin layers are rolled together in an ordinary frying pan; no special rectangular pan is needed.