Braised lotus root, or Cheongpo Mu-guk (청포묵국), is a cherished Korean banchan (side dish) known for its subtly sweet and satisfying flavor. This humble root vegetable, with its unique honeycomb texture, transforms into a delectable treat when braised to tender perfection. The delicate sweetness of the lotus root is beautifully complemented by savory soy sauce, aromatic garlic, and a hint of ginger, creating a harmonious balance that will tantalize your taste buds. It's a versatile dish, equally delightful served warm or at room temperature, making it a perfect addition to any Korean meal or as a standalone snack.
This recipe unlocks the secrets to achieving perfectly braised lotus root, resulting in a dish that's both elegant and easy to prepare. From selecting the freshest lotus root to mastering the simmering technique, we'll guide you through each step with detailed instructions and helpful tips. Ready to embark on this culinary adventure? Let's dive into the step-by-step process to create your own delicious braised lotus root.
Tools Needed
- Large pot
- Potato peeler
- Strainer
Ingredients
- Lotus root: 400 grams (can use 800 grams)
- Water: Enough to cover lotus root
- Vinegar: 3 tablespoons
- Salt: 1/2 tablespoon
- Soy sauce: 10 tablespoons
- Sugar: 7 tablespoons
- Corn syrup: 5 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Lotus Root
- Wash and peel the lotus root using a potato peeler. Cut it into half-inch thick slices.
Step 2. Blanch the Lotus Root
- Place the lotus root slices in a large pot and cover with water. Add 3 tablespoons of vinegar and 1/2 tablespoon of salt. Bring to a boil over high heat and cook for 10 minutes.
- Drain the lotus root in a strainer to remove excess water.
Step 3. Make and Combine the Sauce
- In a separate pot, combine 1 cup of water, 10 tablespoons of soy sauce, 7 tablespoons of sugar, and 5 tablespoons of corn syrup. Mix well.
- Add the drained lotus root to the soy sauce mixture. Bring to a gentle boil over medium-high heat.
- Reduce heat to medium and simmer for 10 minutes, stirring occasionally to prevent sticking. Continue cooking for another 20 minutes, or until most of the water has evaporated and the sauce becomes syrupy.
Step 4. Cool and Serve
- Remove from heat and let cool. The braised lotus root tastes best when served cold.
Read more: Crispy Spicy Honey Garlic Korean Chicken Recipe
Tips
- Vinegar helps eliminate any earthy odor or taste from the lotus root.
- Stir the lotus root occasionally while simmering to prevent burning.
Nutrition
- N/A
FAQs
1. Can I use frozen lotus root?
It's best to use fresh lotus root for optimal texture and flavor. Frozen lotus root can be used in a pinch, but make sure to thaw it completely and pat it dry before braising to avoid excess water.
2. How can I prevent the lotus root from becoming mushy?
Don't overcook it! Follow the cooking time closely and check for tenderness with a fork. Also, patting the lotus root dry before braising helps prevent excess water from making it mushy.
3. What other ingredients can I add to this recipe?
Feel free to experiment! Adding a few shiitake mushrooms, some gochujang (Korean chili paste) for a spicier kick, or even some toasted sesame seeds at the end can enhance the flavor profile.
This braised lotus root recipe is a testament to the simple elegance of Korean cuisine. With its delightful balance of sweet and savory flavors, it’s a dish that’s sure to become a staple in your kitchen. Enjoy the satisfying crunch and subtle sweetness of this delicious banchan!