Grilled lotus root and red pepper paste
I made spicy red pepper paste sauce and grilled it slightly on the grill. It was a side dish that matched the texture of crunchy lotus roots with the spicy seasoning.
0 serving
Within 15 minutes
서현마미
Ingredients
  • lotus root
    250g
  • Water
  • Vinegar
  • perilla oil
    2/3Ts
  • red pepper paste
    1Ts
  • Red pepper powder
    1/3ts
  • crushed garlic
    1ts
  • leek
    1/2Ts
  • plum extract
    1/3Ts
  • a faraway party
    1/3Ts
  • cooking wine
    1/3Ts
  • Soy sauce
    1/2ts
  • sesame salt
    1/3Ts
Cooking Steps
STEP 1/4
Peel the lotus root with a filler, cut it into 0.7cm thick pieces, add a little vinegar to the boiling water, and blanch it for 2-3 minutes.Drain, then place perilla oil in a heated pan and bake lotus root until golden brown.
STEP 2/4
Mix the sauce well with the grilled lotus root, and place in a grill pan and bake for about 3 minutes. It's good to leave a little bit of the sauce, bake it on the grill, and apply it a little more.
STEP 3/4
It has a slightly firm texture, and even if it's baked like this, the crunchy texture is still alive.
STEP 4/4
Put the roasted lotus root and pine nuts on top one by one and put them on the table. It looks more delicious with the sauce.
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