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.

If the lotus roots comes out chewy or gummy, you probably cooked it too long. Sweet and Salty Lotus Roots (Yeonkeun Jorim) Put the lotus root slices in the fryer basket without stacking. For yeongeun jorim, you first peel and slice the lotus roots and then pre-boil in water with a little bit of vinegar before braising. You can have Korean BBQ Lotus Root using 4 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Korean BBQ Lotus Root

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

This is a technique Korean home cooks use to reduce the starch level and remove any bitterness from the lotus. 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! Serve them as snacks or side dishes to an Asian meal, either way, they are delicious!

Korean BBQ Lotus Root instructions

Marinate lotus in Korean BBQ sauce for at least 1 hour or best over night..
Line the fryer basket with grill mat or a sheet of lightly greased aluminum foil..
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..
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..

Fried lotus root with sweet vinegar. Braised Lotus Root is a traditional Korean banchan served on special holidays or occasions. This banchan is made by braising lotus root in a sweetened soy sauce. It tastes sweet and salty, pairing well with a bowl of sticky rice. Skip to Recipe At first glance, the root vegetable looks pretty ugly.