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19 recipes found.
Kim Dae-seok's Lotus Root and Yuja Pickles
A refreshing yuzu pickle made by pouring a yellow brine, prepared from orange, yujacheong, and infused water from dried gardenia fruit seeds, over boiled lotus root.
Jang Ho-jun's Beef and Potato Jorim
A Japanese-style nikujaga potato braise, where beef belly's rich oil coats potatoes and various root vegetables, simmered to a sweet and savory finish.
Yoon Yi-ryeon's Pollock Roe Lotus Root Jeon
A refined jeon made by stuffing crunchy lotus root holes with savory pollock roe, adding fragrant perilla leaves, and pan-frying until golden.
Okjubu's Lotus Root Almond Candy
An unusual side dish with crispy fried lotus root and fragrant almonds coated in sweet-savory sauce
Kim Dae-seok's Black Sesame Lotus Root Muchim
A unique side dish featuring crisp lotus root tossed in a richly fragrant black sesame sauce, perfect for enjoying like a high-end restaurant-style banchan.
Yoon Yi-ryeon's Lotus Root Pickles
A refreshing summer lotus root pickle made by briefly simmering pre-cooked lotus root in a sweet and sour vinegar solution.
Okjubu's Lotus Root Almond Candy
A delicious side dish made by simmering crispy fried lotus root and fragrant almonds in a sweet sauce.