• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Korean Bapsang logo

  • Recipes
    • Appetizer/Snack
    • Main Dish
      • Meat
      • Noodles and Rice
      • Seafood
    • Side Dish
    • Slow Cooker
    • Soup
    • Stew
    • Desserts/Sweets
    • Korean-Chinese
    • Vegetables
    • Vegetarian dish
    • Traditional holiday food
      • Chuseok (Korean thanksgiving)
    • Special Event
  • Ingredients
  • About
    • Privacy Policy
    • Featured On
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
go to homepage
Homepage link
  • Recipes
  • Ingredients
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Side Dish

    Stir-fried Lotus Root with Peppers and Mushrooms

    Published 03/27/2017. Updated 07/19/2018

    Jump to Recipe

    DSC 1840 e1490674011934 - Stir-fried Lotus Root with Peppers and Mushrooms

    Lotus root (yeon-geun, 연근) is the underwater stem of the lotus plant. It’s a commonly used vegetable in Asian countries, including Korea, and highly praised for being rich in fiber and essential nutrients such as Vitamin C and potassium. My favorite way to eat this crunchy and starchy lotus root is to simply stir-fry (bokkeum, 볶음) with some other vegetables.

    To prepare the lotus root for cooking, peel the skin, slice or cut into bite size pieces, rinse, and then soak in the vinegar water. This will remove any impurities inside and the slight bitterness of the lotus root and prevent from discoloring. You can also prepare lotus root by pre-boiling in vinegar water for a couple of minutes if you like it softer.

    DSC 1863 e1490673876363 - Stir-fried Lotus Root with Peppers and Mushrooms

    For other vegetables, I like to use a mix of bell peppers and hot chili peppers. I love colorful bell peppers, and am trying to eat more of them because they are also loaded with fiber, antioxidants, vitamins, and minerals. You can use any color bell peppers or hot chili peppers. These vegetables pair really well with the mild tasting lotus roots, adding slightly peppery flavors to the dish, while doubling the health benefits.

    Another vegetable I’d like to add to my stir-fries is mushrooms. I love earthy flavors of mushrooms! You can use any mushrooms to this dish. They add another dimension to the flavors of the dish, and are again highly nutritional!

    This stir-fry dish comes together very quickly once you have prepared the vegetables. Enjoy it as a side dish or a light meal with a bowl of rice!

    DSC 1816 e1490673698906 - Stir-fried Lotus Root with Peppers and Mushrooms

    DSC 1816 150x150 1 - Stir-fried Lotus Root with Peppers and Mushrooms

    Stir-fried lotus root with peppers and mushrooms (Yeon-geun Bokkeum)

    4.2 from 10 votes
    Servings: 4
    Print Recipe

    Ingredients

    • 12 to 14 ounces lotus root
    • 1/2 yellow bell pepper
    • 1/2 red bell pepper
    • 4 ounces mushrooms
    • 3 to 4 green chili pepper or use green bell pepper
    • 2 to 3 plump garlic cloves thinly sliced
    • 2 tablespoons cooking oil
    • salt
    • 1 tablespoon soy sauce
    • 1/2 tablespoon oyster sauce or use more soy sauce for a vegan dish
    • 1 tablespoon rice wine or mirin or white wine
    • 1 tablespoon corn syrup or oligodang
    • 1/2 tablespoon sesame oil
    • 1/4 teaspoon sesame seeds

    Instructions

    • Cut the tough ends of the lotus root, and peel the skin with a potato peeler.
      DSC 1815 e1490675076906 - Stir-fried Lotus Root with Peppers and Mushrooms
    • Cut the lotus root in half lengthwise and then into bite size pieces. Rinse in water. Add 2 tablespoons vinegar in 3 cups of water, and soak the lotus root for 20 to 30 minutes.
      DSC 1834 1 e1490675246821 - Stir-fried Lotus Root with Peppers and Mushrooms
    • Cut the peppers and mushrooms into small bite size pieces.
      DSC 1830 1 e1490675205866 - Stir-fried Lotus Root with Peppers and Mushrooms
    • Heat a large skillet with two tablespoons oil. Add the garlic and lotus root, and lightly sprinkle with salt. Stir fry until the lotus root pieces turn translucent, 3 to 5 minutes, stirring occasionally.
      DSC 1839 e1490675397756 - Stir-fried Lotus Root with Peppers and Mushrooms
    • Add the mushrooms, and stir fry until the mushrooms turn soft, 2 to 3 minutes.
      DSC 1841 e1490675335300 - Stir-fried Lotus Root with Peppers and Mushrooms
    • Add the peppers, and stir fry until the peppers are slightly wilted, 2 to 3 minutes. Stir in the soy sauce, oyster sauce, rice wine, and corn syrup. Continue to cook, stirring well, until the sauce is almost gone, 2 to 3 minutes. Drizzle the sesame oil at the end, and sprinkle with the sesame seeds to serve.
      DSC 1845 e1490675421250 - Stir-fried Lotus Root with Peppers and Mushrooms
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    You may also like:

    • DSC7464 2 150x150 - Stir-fried Lotus Root with Peppers and MushroomsBeoseot Jeongol (Mushroom Hot Pot )
    • DSC4719 3 150x150 - Stir-fried Lotus Root with Peppers and MushroomsYukgaejang (Spicy Beef Soup with Vegetables)
    • DSC 3181 150x150 - Stir-fried Lotus Root with Peppers and MushroomsBeoseot Gangjeong (Sweet Crispy Mushrooms)
    • DSC2686 150x150 - Stir-fried Lotus Root with Peppers and MushroomsDak Gomtang (Korean Chicken Soup)
    Previous Post: « Spicy Braised Tofu (Dubu Jorim)
    Next Post: Egg Fried Rice (Gyeran Bokkeumbap) »

    Reader Interactions

    Comments

    1. Kevin says

      February 16, 2020 at 6:49 pm

      Hello. I live in Japan and corn syrup-while not impossible to obtain is specially ordered online- is pretty rare and quite inconvenient to find in most supermarkets. As it is a pretty small ingredient in this recipe, could one substitute a teaspoon of sugar or honey, etc. instead?

      Reply
      • Hyosun says

        February 20, 2020 at 2:18 pm

        Of course! Either sugar or honey is fine.

        Reply
    2. Lujian says

      January 27, 2019 at 11:53 pm

      Can we used any vinegar

      Reply
      • Hyosun says

        January 28, 2019 at 8:05 pm

        There’s no vinegar in this recipe. It’s a rice wine, but you can either omit it or use white wine.

        Reply
    3. Agata says

      October 28, 2018 at 2:10 pm

      Dear Hyosun,
      Is it possible to make this dish using frozen lotus roots? I live in Poland. I’m afraid there is no fresh lotus roots available in my country. But I found frozen lotus root cutted into slices. Will it work with this recipe? I’ve never eaten lotus root and I am curious about the taste 🙂
      Thank you for advance.

      Reply
      • Hyosun says

        October 29, 2018 at 1:00 pm

        of course! Please try.

        Reply
        • Agata says

          November 01, 2018 at 5:29 am

          I will! Thank you 🙂
          It turned out that we have a pretty wide selection of Asian mushrooms in our shops. I can buy mun muschrooms, shiitake, enokitake, shimeji. Which ones will be the best to add to this dish in your opinion?

          Thank you for all recipies. I made mak kimchi. Even though it’s not as spicy as the recipe says and it’s without shrimps, it is still delicious.

          Reply
    4. Linh says

      November 30, 2017 at 12:20 am

      Dear Hyosun,
      Thank you so much for sharing how to prepare the lotus roots! I never knew how to clean the lotus root thoroughly, until I came across your blog, which was to soak or boil in water with vinegar.
      Thank you for sharing your recipe with us!

      Reply
      • Hyosun says

        December 03, 2017 at 9:33 pm

        You’re welcome! Glad my blog is helpful.

        Reply
    5. Robert Erman says

      November 14, 2017 at 5:38 am

      Stir-fried lotus root with peppers and mushrooms is very delicious. I like this food. Thanks for sharing this recipes.

      Reply
    6. Joan says

      August 01, 2017 at 12:18 am

      Dear Hyosun,

      what type of containers can I use to keep the side dishes?
      how long can I keep them for ?

      Thank you and best regards
      Joan

      Reply
      • Hyosun says

        August 06, 2017 at 9:17 pm

        Any food safe containers are fine. Depending on which ones, but most side dishes should be fine up to 4 to 5 days in the fridge.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Korean Bapsang

    Korean Bapsang Author
    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

    Basics of Korean Cooking

    Basics of Korean cooking! Coming soon.

    Never Miss a Recipe

    Popular Recipes

    • Red spicy Korean rice cake called tteokbokki in a large plate
    • Napa cabbage kimchi
    • Korean black bean noodles
    • DSC 06281 e1422146518897 500x500 - Stir-fried Lotus Root with Peppers and Mushrooms
    • Red spicy kimchi stew in an earthen pot
    • Stir-fried glass noodles with beef and vegetables in a square bowl
    • A 6-photo collage of 15 Korean vegetable side dishes
    • Korean fried chicken nuggets in a sweet and savory sauce

    Popular Categories

    Noodles and rice category banner

    Soups category banner

    Stews category banner

    As Featured On:

       

    Never Miss a Recipe:

    Footer

    Korean Bapsang logo

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright © 2021 · All rights reserved · Korean Bapsang