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Braised Lotus Root with Nuts

Braised Lotus Root with Nuts

  1. Peel the lotus root with a vegetable peeler and chop off the tough ends. Slice the lotus root into ¼ inch thick rounds.
  2. Place the lotus root slices in a pot. Add 1 tbsp of vinegar and 3 cups of water; bring to a boil and cook uncovered on medium-high heat for 10 minutes.
  3. Drain and discard the water; rinse the lotus root with cold water and place back into the pot. Add 1¼ cups water, bibigo™ BBQ Sauce Original, and soy sauce and bring to a boil; cook covered on medium heat until ⅓ of the braising liquid remains, about 15-20 minutes, stirring occasionally.
  4. Add the nuts and olive oil. Cook uncovered for 4-5 minutes, stirring frequently.
  5. Add the rice syrup and continue to simmer until most of the liquid is gone, about 2-3 minutes, stirring continuously.
  6. Turn off heat. Add sesame oil and toss to coat. Transfer to a plate and garnish with sesame seeds.
  7. Enjoy with rice and other banchan. Can be served warm, room temperature, or cold. Store leftovers in an airtight container in the fridge for up to a week.

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