Glazed Lotus Roots are a salty, sweet, crunchy banchan side dish essential to any Korean spread.
Makes
8 servings
Total Time
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Ingredients
Test Kitchen Approved
Test Kitchen Tip
Packaged blanched lotus root is
packed in vinegar water; rinse well and
dry on paper towels before cooking.
Instructions
Sauté lotus roots in oil in a sauté
pan over medium-high heat until
lightly browned, 5 minutes.
Combine water, soy sauce, sugar,
wine, and malt syrup; stir into lotus
roots then heat to a boil. Reduce
heat to medium; simmer lotus roots
until sauce is syrupy, 20 minutes,
stirring often.
Add maple syrup; simmer until
sauce is syrupy again, 5–7minutes.
Stir lotus roots until evenly
glazed; transfer to a serving dish
and sprinkle with sesame seeds.
If you locate fresh lotus
root at an Asian market,
peel, slice, and blanch before
using in the recipe.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 91
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 407mg 16%
% Daily Value*
Carbs 18g 6%
Protein 2g
*Percent Daily Values are based on a 2,000 calorie diet.
