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    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)

    4.31 from 13 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!

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    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...

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