Yeongeun-jeonggwa – Candied Lotus Root

A popular dish, candied lotus is a crisp chewy delight that is served as part of a ban chan array in many Korean restaurants.

Recipe Type: Ban Chan, Korean, Side Dish


16 ounces (approximate) Fresh Lotus root (whole or sliced)

2 tablespoons sesame oil


1/2 teaspoon rice vinegar

1 teaspoon apple juice

4 cups water

Stir Fry Sauce:

2 tablespoons brown sugar

3 tablespoons soy sauce

1 tablespoon water

1 tablespoon apple juice

1 teaspoon honey

Optional Ingredients

1/2 teaspoon Toasted Sesame Seed

1 finely chopped green onion


Prepare the Lotus:

  • Fresh
    • If using whole root – Wash and peel the root.
    • Whole or sliced – Heat water to boiling, add lotus root, vinegar and apple juice, and boil for 20 minutes.
    • Whole – After boiling and cooling, carefully cut the root (root may be tough) into approximately 1/8 to 1/4 inch slices.
  • Dried
    • Completely submerge in water. Add vinegar and apple juice and stir.
    • Allow to soak from 2 to 4 hours.
    • Pour of excess water and drain thoroughly.
    • If using whole root, carefully cut the root (root will be tough) into approximately 1/8 to 1/4 inch slices.

Prepare the sauce:

In a small mixing bowl, combine the brown sugar, soy sauce, apple juice, and water.

Mix until the brown sugar is mostly dissolved.

Add the honey and mix well.


Heat the sesame oil in a round bottomed stir fry skillet over high heat.

Add the lotus root and stir fry for 30 seconds to 1 minute.

Reduce heat to medium, add the stir fry sauce, and stir continuously until there is almost no liquid remaining in the skillet.

Remove from heat and cool to room temperature.

Optionally, you may garnish each serving with a light sprinkling of chopped green onion and toasted sesame seed.

Serve as a snack or as one dish in a traditional Korean Ban chan array.