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Stir-fried lotus root with peppers and mushrooms (Yeon-geun Bokkeum)
4.7 from 42 votes

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

Healthy, delicious stir-fried dish made with lotus root, peppers, and mushrooms!

Servings: 4
Course: Side Dish
Cuisine: Korean

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 garlic thinly sliced, plump cloves
  • 2 tablespoons neutral cooking oil generic 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 also called oligodang (올리고당); alternatives: rice syrup (jocheong, 조청) or corn syrup
  • 1/2 tablespoon sesame oil
  • 1/4 teaspoon sesame seeds

Instructions

    Cup of Yum
  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.