Soy-Glazed Lotus Roots and Pickled Daikon Recipe

Soy-Glazed Lotus Roots and Pickled Daikon Recipe

Brought to you by:   Foodie  Foodie | over 2 years ago

Mina Park of Sook shows us how it's done with this simple summer treat

This article originally appeared in the latest July edition of Foodie: The Future of Food. Read it here!

Soy-glazed lotus roots

Yield: 1 large jar

Prep Time: 8 mins

Cooking Time: 30 mins


  • 300g fresh lotus root, peeled and sliced into thin slices
  • 1 tablespoon apple cider vinegar
  • 2 cups of water 
  • 2 tablespoons sesame oil
  • 1/4 cup soy sauce
  • ¼ cup brown sugar
  • ¼ cup malt syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds


  1. Combine the lotus root, vinegar and water in a saucepan. Make sure the lotus roots are fully submerged in the water. Bring the water to a boil, then reduce the heat and blanch for 5 minutes. Drain and rinse the lotus roots in ice-cold water.
  2. In the sauce pan, heat the sesame oil on high heat and fry the lotus roots very quickly, approximately 30 seconds.
  3. Add in the 2 cups of water, soy sauce, and syrup. Bring the mixture to a boil, then reduce the heat to a very low simmer. Simmer, stirring frequently, for 25 minutes until the liquid has reduced and the lotus roots are somewhat crunchy yet soft inside and covered in a thick glaze.
  4. Garnish with toasted sesame seeds.

Image title        Left: pickled daikon; right: soy-glazed lotus roots

Pickled daikon

Yield: 1 large jar

Prep Time: 10 mins

Cooking Time: 8 mins


  • 500g daikon
  • 1 cup white vinegar
  • ½ cup sugar
  • 1 cup water
  • Pinch of sea salt


  1. Peel and cube the daikon into 3-4 cm cubes and place in steel or glass bowl.
  2. Boil the vinegar, sugar and water together until sugar is dissolved.
  3. Pour the hot vinegar mixture over the cubed daikon. Let it cool and pour into an airtight jar or container. Refrigerate for 2 days and drain before serving.

For more of Mina Park's authentic Korean flavours, check out Sook here


Foodie | Hong Kong

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