AI-generated imageKorean Stir-Fried Lotus Root with Bell Peppers and Mushrooms (4)
Unlike sweet soy-braised yeongeun-jorim, this Korean banchan quickly stir-fries lotus root with bell peppers and mushrooms to keep a lightly crunchy texture.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Peel lotus root and cut into thin half-moons. Soak for 20–30 minutes in about 720 mL water mixed with 2 tbsp vinegar; rinse and drain.
- 02
Cut bell peppers, mushrooms and green pepper into bite-size pieces; slice garlic. Mix the soy sauce and syrup in a small bowl.
- 03
Stir-fry garlic and lotus root in 2 tbsp oil over medium-high heat for around 3–5 minutes until pieces become slightly translucent.
- 04
Add mushrooms and stir-fry for 2–3 minutes until softened; add bell and green peppers and cook a further 2–3 minutes.
- 05
Add the soy-syrup mixture and stir until the liquid has almost evaporated. Turn off the heat, then add sesame oil and seeds. Lotus root should retain some crunch.
Helpful source links
Before you cook
Wash dirt from lotus root thoroughly and cook the vegetables and mushrooms. Check soy, wheat and sesame allergens. Refrigerate leftovers within two hours at 4°C or below and reheat thoroughly.
Allergens: 대두·밀 가능성(간장 제품 표시) / soy and possible wheat / しょうゆ中の大豆・小麦, 참깨 / sesame / ごま
Image & source credits
AI-generated image.
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