Crispy, sticky, and the perfect amount of spicy, this Korean-style crispy lotus stem has an addictive crunch & comes covered in glossy gochujang glaze that makes every bite impossible to stop at one.
Lotus stem, also known as lotus root, might not be something you cook often, but this dish might just change that. Every bite is a mix of crunch, spice, and a glossy red glaze that makes it oh-so-special. There’s a little heat, a touch of sweetness, and a whole lot of flavor that sneaks up on you in the best way.
If you want to bring a surprise element to your Diwali party table with familiar flavours in new textures, then crispy lotus stem recipe is it. Make it a part of your charcuterie board, or serve it as is with some mayo or my garlicky yogurt dip for an appetiser that truly feels like the star of the evening!
Jump to section: Korean Crispy Lotus Stem
Ingredients for Crispy Lotus Stem
- Lotus Stem: The hero of the dish. Thinly sliced for even cooking. You can find it fresh or frozen in most Indian or Asian stores, both online and offline (I get mine from BlinkIt).
- Oil: A neutral one like sunflower or canola oil.
- Aromatics: Finely chopped ginger and garlic for flavor and aroma.
- Sauce Base: Seasame seeds, gochujang (Korean chilli paste), gochugaru (Korean chilli flakes), soy sauce, and oyster sauce bring in that signature Korean heat and umami depth.
- Sweetness & Balance: A drizzle of honey rounds out the spice, while a splash of water helps create that glossy, sticky coating.
- Garnish: Spring onion greens for crunch, freshness, and a little visual pop right before serving.
Richa’s Top Tips
- Slice lotus stem evenly: Thin, uniform slices make all the difference. Thicker ones stay chewy instead of crisping up.
- Dry well: After soaking, pat the lotus stems completely dry so they don’t steam in the air fryer. This is an important to step to achieve crispy results.
- Don’t overcrowd: Give the slices space in the basket so hot air can move around freely.
- Balance the sauce: Taste before adding all the gochujang and gochugaru. Adjust spice and sweetness to your liking.
- Toss just before serving: Add the sauce only when you’re ready to eat, so the stems stay crisp and don’t go soggy.
Frequently Asked Questions
Lotus stem or lotus root is the edible root of the lotus plant. It has a mild flavor and a crisp, slightly starchy texture that stays crunchy even after cooking.
It’s mildly sweet, with a crunch similar to water chestnuts or bamboo shoots. When fried or stir-fried, it develops a lovely nutty bite.
They were likely sliced too thick or not air-fried long enough. Keep the slices thin and dry them well before cooking for maximum crispiness.
Yes! Mix red chilli paste with a little soy sauce, vinegar, and sugar for a quick substitute. It won’t taste exactly the same but will still give you a bold, flavorful glaze.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 2 days. The lotus stem will soften slightly but still taste great.
- Freezer: Not recommended, as the sauce and texture of lotus stem don’t hold well once thawed.
- Reheating: Reheat in an air fryer or a hot pan for a few minutes to bring back some crispness. Avoid microwaving, as it makes the stems soggy.
- Make ahead: You can air fry the lotus stem slices in advance and store them separately. Toss them in the sauce just before serving to keep them crunchy.
Serving Ideas
These crispy lotus stems are great on their own, but even better when you pair them with the right dishes. Try one of these easy combos:
- With Vegetable Hakka Noodles – The sticky, spicy glaze on the lotus stems is perfect with these wok-tossed noodles.
- With Veg Fried Rice – The mild, savoury flavours of fried rice balance the bold spice of the lotus stem.
- With Chilli Garlic Noodles – For spice lovers who like their meals extra fiery.
- With Veg Spring Rolls – Great as part of an appetiser platter.
- With Jeera Rice – A mild, aromatic side that complements the bold Korean flavours.
- With Bibim Guksu – For a full-on Korean-inspired meal with layers of flavour.
- With Mango Sago – End on a sweet note with this creamy, tropical dessert that cools the palate.
- With Indian Breads – Explore a mix of festive flatbreads that pair beautifully with spicy starters like this.
Customisation Ideas
- Add crunch with peanuts – Toss in roasted peanuts at the end for extra texture and a nutty twist.
- Make it milder – Use fewer green chillies or replace gochugaru with Kashmiri chilli powder for a gentler heat that still keeps the colour.
- Add sesame oil – A small drizzle at the end deepens the nutty flavour and adds a beautiful gloss to the sauce.
- Try a fusion twist – Replace gochujang with schezwan sauce for an Indo-Chinese version that’s just as bold.
- Use different veggies – If lotus stem isn’t easily available, try the same recipe with baby corn, mushrooms, or cauliflower florets for a similar crisp bite.
Did You Know?
Lotus stems are nature’s own little engineering marvels. Each slice has a honeycomb of air channels that help the plant breathe underwater, and those same pockets give it that irresistible crunch when cooked. The stem stays crisp even after frying or simmering, which is why chefs across Asia love using it for texture. Plus, lotus stems have been part of traditional medicine for centuries, said to cool the body and boost digestion.
So go ahead and make this crispy Korean-style lotus stem at home. And if you try it, don’t forget to tag me on Instagram @my_foodstory so I can see your beautiful plates!
Watch Korean Crispy Lotus Stem Recipe Video
Korean Crispy Lotus Stem
Equipment
Ingredients
- 275 gms lotus stems approx. 3 cups, sliced very thin
- 2 teaspoons cooking oil
For stir fry
- 1 tablespoon sunflower oil or any neutral flavored cooking oil
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 1 teaspoon sesame seeds
- 2 ½ teaspoons gochujang korean chilli paste
- 1 teaspoon gochugaru korean chilli powder
- ¾ teaspoon soy sauce
- 1 ¼ teaspoons oyster sauce
- 1 tablespoon honey
- 2 tablespoons water
- 1 tablespoon finely chopped spring onion greens
Instructions
Air frying lotus stems
-
Wash & soak the lotus stem slices in water for 5 minutes to remove the soil in them. Drain and dry well on a kitchen cloth.
-
Pre-heat the airfryer to 170C and brush the basket with oil.
-
Take the lotus stem slices in a wide bowl, drizzle oil and toss well so they get coated uniformly.
-
Add to the air fryer basket. Do not pile or clump a lot of slices at one place as they stick together & do not get fried well.
-
Air fry for 16 minutes at 170C while brushing with oil once every 6 minutes.
Sauce
-
Add sesame seeds, gochujang, gochugaru, soy sauce, oyster sauce, honey, water to a bowl & give a good mix
Stir fry
-
Heat oil in a pan, add ginger, garlic & saute on high for a few seconds till fragrant.
-
Add the sauce & let it cook for 2 minutes till it thickens.
-
Add air fried lotus stems & toss for 2 minutes to get them well coated with sauce.
-
Garnish with spring onion greens.
Video
Nutrition
This article was researched and written by Harita Odedra.
The post Korean Crispy Lotus Stem appeared first on My Food Story.
0 Comments