Sweet and Spicy Lotus Root recipe - ingredients, nutrition and when to eat it
This side dish is made by frying or roasting lotus root until crisp, then tossing it in a sweet and spicy sauce.
This side dish is made by frying or roasting lotus root until crisp, then tossing it in a sweet and spicy sauce. Its crunchy center pairs well with the glossy sauce, making it a nice accompaniment to a meal or a simple snack.
Vegetables · 25 minutes to cook
Nutrition (per 211g serving): 344.6 kcal · protein 4.5g · carbohydrate 46.4g · fat 15.7g · sodium 1454.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the lotus root dry to reduce splattering and help the surface turn crisp.
Tips: The sauce can burn easily, so simmer it briefly over low heat after the lotus root is cooked.
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Ingredients (1 serving)
- Lotus root — 150 g
- Cooking oil — 1 Tbsp
- Soy sauce — 1 Tbsp
- Oligosaccharide syrup — 1 Tbsp
- Gochujang — 0.5 Tbsp
- Toasted sesame seeds — 1 tsp