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Kim Jin-soon's Braised Lotus Root

A banchan shop-style braised lotus root, first boiled in vinegar water, then stir-fried in oil and sugar to develop a chewy texture and sweetness.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Boiling lotus root in water with vinegar and salt first removes its characteristic astringency and prevents discoloration.
  • Stir-frying lotus root with sugar before adding soy sauce ensures the sweetness doesn't just sit on the surface and brings out a chewy texture.
  • Cooking with whole garlic cloves infuses a subtle garlic aroma, adding rich umami.

Recommended for

  • Those who want a chewy, well-balanced sweet and salty braised lotus root without astringency.
  • Those who want to learn the sugar-coating secret to double the umami in side dishes.
  • Those preparing a clean, basic side dish the whole family can enjoy.

Shop ingredients on Coupang(Ad)

Lotus rootWhole garlic clovesSea saltVinegarCooking oilSugarJin-ganjang (Korean all-purpose soy sauce)Cooking wineStarch syrupSesame oil

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