How to Make Delicious Korean BBQ Lotus Root

Korean BBQ Lotus Root. Using just two main ingredients, crunchy air fryer Korean BBQ lotus root is flavorful and simple to make. Serve them as snacks or side dishes to an Asian meal, either way, they are delicious! Great recipe for Korean BBQ Lotus Root.

The root has a subtly astringent taste, but a little bit of vinegar (any kind) will remove it. The vinegar also makes the root slices a little whiter. Lotus roots can be found at a Korean, Chinese, or Japanese grocery store. You can cook Korean BBQ Lotus Root using 4 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Korean BBQ Lotus Root

1. Prepare 1/3 cup of Korean BBQ Sauce.
2. You need 1/2 pound of Lotus root cut into 1/4 inch slices (about 250g).
3. Prepare 1 teaspoon of sesame seeds.
4. Prepare 2 tablespoon of scallion.

These days, when I visit a Korean grocery store, I see pre-sliced lotus root packed in some liquid being sold. As I mentioned in my stir-fried lotus root post, lotus root is the stem of the lotus plant, which is high in dietary fiber, vitamins and minerals. It has a mildly sweet taste, and a fibrous, starchy and crunchy texture. This dish is prepared similar to other Korean sweet soy braised dishes such as kongjang and jangjorim.

Korean BBQ Lotus Root instructions

1. Marinate lotus in Korean BBQ sauce for at least 1 hour or best over night..
2. Line the fryer basket with grill mat or a sheet of lightly greased aluminum foil..
3. Put the lotus root slices in the fryer basket without stacking. Air fry at 380F (190C) for about 6-8 minutes, flip once in the middle, until the surface looks slightly caramelized..
4. In the meantime, transfer the marinade from the bag to a wok or or sauce pan and bring it to boil. Stir constantly until the sauce thickens..

Korean inspired crunchy sweet and spicy marinated gochujang lotus roots make a wonderful side dish to an Asian meal and can be easily made in the air fryer. These lotus roots will be just sweet and salty enough to make a great side dish to any Korean meal. If the lotus roots comes out chewy or gummy, you probably cooked it too long. Sweet and Salty Lotus Roots (Yeonkeun Jorim) Turn over lotus roots followed by the steak, and cook for a further minute or so. The meat will have deliciously caramelised grill marks and be very tender and the lotus root will be crispy.