Glazed Lotus Root

Side Dishes

Glazed Lotus Root

Glazed Lotus Roots are a salty, sweet, crunchy banchan side dish essential to any Korean spread.


8 servings

Total Time

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Test Kitchen Tip

Packaged blanched lotus root is packed in vinegar water; rinse well and dry on paper towels before cooking.


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, 57 minutes. 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.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 91

% Daily Value*

Total Fat 2g 3%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 407mg 16%

Carbs 18g 6%

Protein 2g

*Percent Daily Values are based on a 2,000 calorie diet.

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