Ingredients:
1/2 lotus root (120 grams)
2/3 burdock root (100 grams)
1 tablespoon glutinous rice flour
1/2 cup cooking oil
1 leaf of chicory
2 cherry tomatoes
sesame oil
sesame seeds
1 bowl of cooked rice
Seasoning ingredients:
3 tablespoons water
1 tablespoon soy sauce
1 tablespoon cooking wine
1 tablespoon sugar
1 teaspoon minced garlic
A little ground ginger
Instructions:
Clean the burdock root and slice it into 0.5 cm pieces, then soak in vinegar water for 10 minutes. Clean the lotus root, peel it, slice it into 0.5 cm pieces and also soak in vinegar water. This helps prevent browning and reduces bitterness.
Pat the burdock and lotus root slices dry.
Coat them evenly with glutinous rice flour.
Heat oil to 170 degrees Celsius and fry the slices. Drain them on a rack to cool.
In a pot, add the seasoning ingredients and simmer, then add the fried burdock and lotus root slices, mixing well.
Serve the mixture over a bowl of rice, garnished with chicory and cherry tomatoes.
[Source: W table]
(Yeongeun deopbap, lotus root rice bowl, stir-fried lotus root over rice, Korean-style lotus root rice, savory rice with lotus root)
