📝 About This Recipe
This classic Korean banchan (side dish) transforms the earthy, fibrous lotus root into a tender yet satisfyingly chewy delicacy with a stunning mahogany glaze. Braised slowly in a master-style stock of soy, ginger, and honey, the lotus root absorbs a complex balance of salty-sweet flavors while retaining its iconic lace-like appearance. It is a testament to the beauty of slow-braising, where patience yields a glossy, jewel-toned finish that is as visually striking as it is delicious.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Fresh Lotus Root (peeled and sliced into 1/4-inch thick rounds)
- 1 tablespoon Rice Vinegar (for parboiling to remove bitterness)
- 4 cups Water (for the initial boil)
The Braising Liquid
- 2 cups Water (or kelp dashi for extra depth)
- 1/2 cup Soy Sauce (standard dark soy preferred for color)
- 1/3 cup Honey (substitute with brown sugar if necessary)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh Ginger (grated)
- 1 tablespoon Vegetable Oil (to add sheen)
The Finishing Glaze & Garnish
- 1 tablespoon Toasted Sesame Oil (added at the very end for aroma)
- 1 tablespoon Toasted Sesame Seeds (for garnish)
- 1 tablespoon Rice Syrup (optional, for an extra high-gloss finish)
- 1 piece Red Chili (thinly sliced for a pop of color)
👨🍳 Instructions
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1
Thoroughly wash the lotus root, peel the outer skin with a vegetable peeler, and slice into 1/4-inch thick rounds. If the rounds are very large, cut them into half-moons.
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2
Place the sliced lotus root in a large pot with 4 cups of water and 1 tablespoon of rice vinegar. Bring to a boil and simmer for 5-7 minutes. This removes any astringent taste and prevents discoloration.
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3
Drain the parboiled lotus root and rinse under cold running water. Set aside.
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4
In a heavy-bottomed pot or deep skillet, combine the 2 cups of water (or dashi), soy sauce, honey, mirin, minced garlic, grated ginger, and vegetable oil.
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5
Add the parboiled lotus root to the pot, ensuring the slices are mostly submerged in the liquid.
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6
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low.
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7
Cover the pot partially with a lid and simmer for about 40 minutes. Stir occasionally to ensure even coloring.
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8
Remove the lid and increase the heat slightly to medium. Continue to braise for another 10-15 minutes, allowing the liquid to reduce and thicken into a syrupy glaze.
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9
Keep a close eye on the pot during the last 5 minutes; the high sugar content means the glaze can burn quickly once the water has evaporated.
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10
Once the liquid has reduced to just a few tablespoons of thick syrup that coats the roots, stir in the rice syrup (if using) and the toasted sesame oil.
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11
Toss the lotus root vigorously in the glaze for 1 minute until every piece is shiny and deep mahogany in color.
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12
Remove from heat and transfer to a serving dish. Sprinkle with toasted sesame seeds and sliced red chilies while still warm.
💡 Chef's Tips
Always parboil the lotus root with vinegar first; this ensures the final dish isn't bitter and maintains a crisp-tender texture. For a deeper color, use a tablespoon of dark soy sauce in addition to the regular soy sauce. If you prefer a softer, more 'melt-in-your-mouth' texture, increase the braising time by 15 minutes and add an extra 1/2 cup of water. Do not skip the vegetable oil in the braising liquid; it emulsifies with the sugars to create that signature professional-looking sheen. Store leftovers in an airtight container in the fridge; this dish is one of the few that actually tastes better the next day as the flavors continue to penetrate.
🍽️ Serving Suggestions
Serve as a traditional side dish (banchan) alongside steamed short-grain white rice. Pairs beautifully with grilled meats like Bulgogi or Galbi to cut through the richness. Enjoy it cold or at room temperature, which is the traditional way to serve this braise. Serve with a crisp, dry Riesling or a chilled barley tea to complement the earthy and sweet notes. Add it to a vegetarian Buddha bowl for a unique texture and savory element.