Braised Lotus Root

Salty-sweet. Crunchy. Nutty. Fragrant. Korean Braised Lotus Root is the vegan banchan of your dreams.

Korean food is known for tantalizing meats: Bossam, LA Galbi, Pork Belly Bulgogi, etc. etc.!

But any Korean food lover will tell you, the real gems at the Korean table are the vegetables.

Yes, Koreans eat vegetables. And plenty of them!

In fact, vegetable banchan (side dishes) are some of the most loved food items at any meal. And this one, Braised Lotus Root, is especially good. Crispy. Crunchy. Filling and satisfying. With that irresistible salty-sweet flavor!

What is Lotus Root?

Lotus Roots are the edible stems of the Lotus plant. They are crunchy, mildly flavored, and filled with lots of fiber and vitamin C.

Lotus Roots taste good steamed, deep fried, stir-fried, and braised. They are versatile and absorb flavor well, similar to tofu. They taste good in both sweet or savory preparations.

Much loved by vegetable enthusiasts, Lotus Roots are hearty, filling, and satisfying!

close up of Korean braised lotus root

Where can I buy Lotus Root?

Most Asian grocery stores carry Lotus Root in their PRODUCE section. Round and bulbous, you will see a brown/beige peel that covers the Lotus Root.

Cooking Lotus Root at home requires peeling and slicing the root into even rounds.

But I skip that step altogether and buy pre-peeled and pre-sliced packages of Lotus Root. So much easier!

Look for pre-peeled and pre-sliced Lotus Root in the REFRIGERATED section, next to the Danmuji (pickled radish) and tofu.

How to Make:

Cover with water and 1 Tbsp vinegar. Boil for 5 minutes. Drain.

Add Lotus Root back to the pan. Add soy sauce, brown sugar, corn syrup, Mirin, and water. Bring to a boil then lower heat and simmer for 20 minutes, stirring with a silicone spatula from time to time.

In the last 10 minutes, watch the liquid carefully as it evaporates. Keep stirring the bottom of the pot so the liquid doesn’t burn. Cook until dark, saucy, and syrupy.

Garnish with sesame oil and sesame seeds. Enjoy cold or room temperature!

Korean Braised Lotus Root

Salty-sweet. Crunchy. Nutty. Fragrant. The vegan banchan of your dreams.
Prep Time5 mins
Cook Time30 mins
Course: Side
Cuisine: Korean
Keyword: Braised, Lotus Root
Servings: 4 as side
Author: The Subversive Table | Lis Lam

Equipment

  • non-stick pan

Ingredients

  • 1 package pre-peeled, pre-sliced Lotus Root
  • 4 cups water
  • 1 Tbsp vinegar

Braising Liquid:

  • 1 cup water
  • 1/4 cup soy sauce (do not use low sodium soy sauce!)
  • 1/4 cup brown sugar
  • 1/4 cup corn syrup (any kind works)
  • 1/4 cup Mirin

Garnish:

  • drizzle sesame oil
  • sprinkle sesame seeds

Instructions

  • Rinse pre-sliced, pre-peeled Lotus Root with cold water and drain. Place in a non-stick pan and cover with 4 cups water and 1 Tbsp vinegar. Boil for 5 minutes. Drain.
    lotus root in pan with water
  • Add Lotus Root back to the non-stick pan. Add Lotus Root back to the pan. Add soy sauce, brown sugar, corn syrup, Mirin, and water. Bring to a boil then lower heat and simmer for 20 minutes, stirring with a silicone spatula from time to time.
    ingredients for braised lotus root in pan
  • In the last 10 minutes, watch the liquid carefully as it evaporates. Keep stirring the bottom of the pot so the liquid doesn't burn. Cook until dark, saucy, and syrupy.
    salty-sweet braised lotus root
  • Garnish with sesame oil and sesame seeds. Enjoy cold or room temperature!
    braised lotus root in small dish

Notes

*Note: packaged Lotus Root is typically poached so I adjust my cooking time accordingly. If cooking with Lotus Root that’s not pre-peeled or pre-sliced, add 5 more minutes to the initial blanching time.  
30 minutes, All Recipes, Braised, Korean, Side

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe Rating