Seasonal food that is good as a side dish of boiled lotus roots
Lotus root vegetables are my second favorite vegetables after burdock, and I always boiled them down in the same way, and this time I made them with the recipe of #ManmulsangSteamed Lotus root, which is quite unique and delicious. It's perfect as a side dish these days.
6 serving
Within 30 minutes
요리쿡조리쿡
Ingredients
  • lotus root
    1kg
  • brown sugar
    1cup
  • Soy sauce
    1/2cup
  • Cooking oil
    1/2cup
  • fine red pepper powder
    1TS
  • Water
    2cup
  • Oligosaccharide
    3TS
  • pumpkin seeds
Cooking Steps
STEP 1/8
Peel and wash lotus root with potato peeler. Lotus root tastes better as a side dish than a male. I think it'd be good to prepare a short one instead of a long one. I peeled off a lot of lotus roots because I was dipping them in the lotus root pickles.
STEP 2/8
Cut the lotus root into 3mm thick pieces. Cut it and rinse it in water to remove foreign substances.
STEP 3/8
They boiled down pumpkin seeds, but I didn't have pumpkin seeds, so I put nuts, walnuts, sliced almonds, pine nuts... I put in these three things, and I think it'll be good to put in whatever you want to suit your preference.
STEP 4/8
Place lotus root in a hollow pan and mix with 1 cup of brown sugar. We don't put it on fire yet.
STEP 5/8
Add 2 cups of water, 1/2 cup of soy sauce, 1/2 cup of cooking oil, and 1 tablespoon of fine red pepper powder
Put it in and mix it.
STEP 6/8
Boil over high heat for about 20 minutes. It's my first time putting red pepper powder in steamed lotus roots. I think the point of braised lotus roots in everything is that the spicy taste is soaked in lotus roots, so the color is refined and the Arin taste of lotus roots is also removed.
STEP 7/8
Even if you measure it with brown sugar and don't blanch the lotus root, the lotus root is chewy and the color becomes pretty and boils down. It is said that the sugar component of sugar catches the Arin taste of lotus roots and the color seeps in due to the osmotic pressure of sugar, leaving moisture out and leaving the chewy texture intact. This is why there's no end to learning^^
STEP 8/8
When the lotus root is almost boiled down, add 3 tablespoons of oligosaccharide and pumpkin seeds or nuts, mix evenly, and simmer for another time.
Cooking review
4.88
score
  • 128*****
    score
    It's my first time making steamed lotus root Thank you for posting the recipe
    2025-03-14 13:13
  • 306*****
    score
    I think I succeeded too!! I only added a spoonful of olive oil and the rest of the ingredients were the same. Thank you for the delicious recipe ^^
    2025-02-14 19:55
  • 822*****
    score
    I added red pepper powder, and the color is pretty. It tastes a little different from raw lotus root because I used it, but it's good. There was no brown sugar, so I used xylose sugar instead, and it was a little less sweet, so I added grain syrup. Thank you.
    2024-05-11 19:23
  • 173*****
    score
    I'm just referring to the recipe.. I don't like sweet and salty.. - I did it as I wanted. - Yes. Oh... It's not as serious as braised food.It's perfect for your taste. He used blanched lotus root. - Next time. - I'll follow the recipe
    2023-12-26 17:01
  • 376*****
    score
    It's easy to cook and eat Thank you.
    2023-01-15 14:57
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