Kim Dae-seok's Lotus Root Braised in Sweet Soy Sauce

• lotus root 2 pieces
• vinegar 2 tablespoons (for blanching)
• ginger half a thumb-sized piece
• green chili pepper 1 piece
• red chili pepper 1 piece
• cut kombu 1 piece (10g)
• cooking oil 2 tablespoons
• water 7 tablespoons
• black sugar 2 tablespoons full
• soy sauce 4 tablespoons
• mirin 2 tablespoons
• corn syrup 4 tablespoons (use 2 tablespoons at a time)
• sesame oil 1 tablespoon
• toasted sesame seeds a little

Recipe 🍳

Cooking tips 💡

• Blanching lotus root in vinegar water removes its characteristic sharp and bitter taste completely.
• Coating lotus root with cooking oil before braising prevents it from breaking apart during cooking and enhances its chewy-crisp texture.
• Using black sugar as the base gives the dish a rich, deep brown color that’s visually appealing and not dull.
• Adding corn syrup in two stages—rather than all at once—ensures even flavor penetration throughout the lotus root and creates a shiny, glossy surface.

Recommended for 🙋

• ⭐Those who want to make lotus root braised in sweet soy sauce with a clear, glossy appearance.
• ⭐Parents looking for healthy, tasty bento ingredients or daily side dishes for children.
• ⭐Anyone wanting to preserve the crisp yet chewy texture of lotus root.