Hello! This is Pao.
Today’s dish is a hearty and flavorful meat recipe featuring crispy lotus root!
Crispy Lotus Root Bulgogi – a family favorite packed with seasonal vegetables and savory goodness!
Ingredients
300g thinly sliced beef (offcuts or stir-fry cuts)
1 onion
1/2 carrot
1/2 bell pepper
1/2 bunch garlic chives (or substitute with green onions)
80g lotus root
For the marinade:
2 tbsp soy sauce
2 tbsp sake (or cooking wine)
2 tbsp sugar
1 tbsp gochujang (Korean chili paste)
1/2–1 tsp doubanjiang (spicy bean paste)
1 clove garlic (grated)
1 clove ginger (grated)
Other:
1 tbsp sesame oil
Toasted sesame seeds, salt & pepper to taste
Instructions
1.Cut the beef into bite-sized pieces and massage in all the marinade ingredients.
2.Slice the onion into 1cm strips, julienne the carrot, cut the garlic chives into 4cm lengths, slice the bell pepper thinly, and slice the lotus root into thin half-moons.
3.Heat sesame oil in a frying pan. Add onion and carrot, and stir-fry briefly until slightly softened. Add the marinated beef and stir-fry until nearly cooked.
4.Add lotus root and bell pepper. Stir-fry quickly.
Tip: For the best texture, don’t overcook the lotus root—keep it slightly crispy!
5.Add garlic chives at the end, stir everything together briefly, and you’re done!
© Pao
