Stir-fried lotus root with peppers and mushrooms (Yeon-geun Bokkeum)
Healthy, delicious stir-fried dish made with lotus root, peppers, and mushrooms!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 cooking rice wine
- 1 tablespoon oligo syrup (oligodang, 올리고당), rice syrup (jocheong, 조청), or corn syrup
- 1/2 tablespoon sesame oil
- 1/4 teaspoon sesame seeds
Instructions
- 1
Cut the tough ends of the lotus root, and peel the skin with a potato peeler.
- 2
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.
- 3
Cut the peppers and mushrooms into small bite size pieces.
- 4
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.
- 5
Add the mushrooms, and stir fry until the mushrooms turn soft, 2 to 3 minutes.
- 6
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.