Lotus root is a delicacy in autumn and winter. It is rich in nutrients, crisp and sweet. This time I changed the method and gave the lotus root a brand new taste. Korean-style sauced lotus root has a rich sauce aroma, bright red color and slightly sweet taste. It is a very eye-catching cold dish at family banquets. Bring a different freshness to your holiday table.

Difficulty: Side dishes (intermediate) Time: 10-30 minutes

Main ingredients

500 grams of lotus root

Accessories

Appropriate amount of salad oil, 10 grams of dried chili pepper, 10 grams of Korean sugar syrup, 100 grams of white sugar, 20 ml of soy sauce, appropriate amount of salt, appropriate amount of sesame oil

How to make Korean-style lotus root sauce

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1. Prepare all the ingredients.

2. Remove the lotus root and cut into thick slices.

3. Blanch the lotus roots in boiling water and let cool.

4. Pour a little salad oil into the wok, add dried chili peppers and stir-fry for a while.

5. Add lotus root and appropriate amount of water, then add sugar.

6. Add soy sauce.

7. Add Korean syrup.

8. Bring to a boil over high heat and add a little salt.

9. Cook over high heat for 15 minutes.

10. Drain the soup and pour in sesame oil.

11. Stir evenly, turn off the heat, scoop out and serve.

Tips

Cut the lotus root a little thicker. If it is too thin, it will easily break when cooked, which will affect the appearance.

If you don’t have Korean syrup, use honey instead.

This dish can be served hot or cold.