Glazed Lotus Root
Glazed Lotus Roots are a salty, sweet, crunchy banchan side dish essential to any Korean spread.
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.
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 407mg 16%
Carbs 18g 6%
*Percent Daily Values are based on a 2,000 calorie diet.