Braised Lotus Root with Nuts
12 oz lotus root
1 tbsp unseasoned rice vinegar
⅓ cup bibigo™ BBQ Sauce Original
1 tbsp + 1 tsp dark soy sauce
1½ oz almond slices
1½ oz walnut or pecan halves
1 oz pumpkin seeds/pepitas
1 tbsp extra virgin olive oil
2 tbsp rice malt syrup (jocheong/ssalyeot)
1 tsp sesame oil
1 heaping tsp sesame seeds
- Peel the lotus root with a vegetable peeler and chop off the tough ends. Slice the lotus root into ¼ inch thick rounds.
- 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.
- 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.
- Add the nuts and olive oil. Cook uncovered for 4-5 minutes, stirring frequently.
- Add the rice syrup and continue to simmer until most of the liquid is gone, about 2-3 minutes, stirring continuously.
- Turn off heat. Add sesame oil and toss to coat. Transfer to a plate and garnish with sesame seeds.
- 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.