Korean braised lotus root, or Chi Sub (치 수), is a comforting and subtly sweet side dish that beautifully showcases the unique texture of lotus root. This humble root vegetable, crisp yet yielding, transforms into a delightful culinary experience when simmered in a rich, savory broth infused with the aromatic depths of soy sauce, garlic, and ginger. The result is a dish that's both elegant and surprisingly simple to prepare, perfect for adding a touch of sophisticated Korean flair to your meal. Its slightly earthy flavor profile complements a variety of dishes, from hearty stews to grilled meats.
Chi Sub offers a fantastic balance of textures and tastes; the tender lotus root provides a pleasant contrast to the intense flavors of the braising liquid. This recipe provides a detailed guide to achieving perfectly braised lotus root, emphasizing simple techniques that ensure delicious results, even for beginner cooks. Ready to learn how to create this flavorful Korean side dish? Let's dive into the step-by-step instructions.
Tools Needed
- knife
- cutting board
- pot
- frying pan
Ingredients
- Lotus root
- Vinegar
- Oil
- Garlic
- Dark soy sauce
- Water
- Corn syrup or sugar
- Sesame oil
- Sesame seeds
Step-by-Step Instructions
Step 1. Prepare the Lotus Root
- Fill and slice lotus roots into quarter-inch thick slices. Don't slice too thinly as it will break easily during braising.
- Clean the lotus root thoroughly and soak to remove excess starch.
- Boil water with some vinegar. Add lotus root and boil for 5 minutes. This helps make the lotus root whiter and crunchier.
- Drain the lotus root after boiling.
Step 2. Sauté and Braise
- Heat some oil in a pan. Gently fry the lotus root until translucent.
- Add more oil to the pan, then add garlic and stir-fry.
- Add dark soy sauce and water.
- Bring to a boil, then reduce heat to low and simmer for 40 minutes.
Step 3. Sweeten and Thicken
- After 40 minutes, add corn syrup or sugar. Don't cover the pan and simmer for another 10-15 minutes.
Step 4. Finish and Serve
- When the sauce has evaporated and thickened, add sesame oil and sesame seeds.
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Tips
- The lotus root slices shouldn't be too thin to prevent breaking during braising.
- Boiling the lotus root with vinegar helps to keep it white and crunchy.
- This dish is best served when cool and can be stored in the refrigerator for a week.
Nutrition
- Calories: 200-250
- Fat: 8-12g
- Carbs: 30-35g
- Protein: 2-3g
FAQs
1. Can I use other vegetables besides lotus root in this recipe?
Yes! You can add other vegetables like potatoes, carrots, or mushrooms for extra flavor and texture. Adjust cooking time as needed depending on the vegetable.
2. What if my lotus root is too tough after braising?
Make sure you're using a fresh lotus root and follow the cooking time closely. If it's still tough, you might need to simmer it for a bit longer, adding a little extra water if necessary.
3. Can I make this dish ahead of time?
Yes, Chi Sub tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
This simple yet elegant Korean braised lotus root recipe is a delightful addition to any meal. The subtle sweetness and satisfying texture of the Chi Sub make it a versatile side dish that complements both savory and lighter fare. Enjoy the delicious results of your culinary adventure!