Lotus Root Bugak (Crispy Fried Lotus Root)

Photo: Korea Ministry of Food and Drug Safety

Lotus Root Bugak (Crispy Fried Lotus Root)

Name: Lotus Root Bugak (Crispy Fried Lotus Root)
Cuisine: South Korea
Ingredients: 60 g lotus root (60g); 10 g vinegar (10g); 0.1 g sun-dried sea salt (cheonilyeom) (0.1g); 20 g cinnamon powder (20g); 200 g cooking oil (200g)

연근부각

Side dish · Fried

Side dishesCourse

162kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Lotus Root Bugak (Crispy Fried Lotus Root)

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

lotus root연근(60g)
60 g
vinegar식초(10g)
10 g
sun-dried sea salt (cheonilyeom)천일염(0.1g)
0.1 g
cinnamon powder계피가루(20g)
20 g
cooking oil식용유(200g)
200 g

Nutrition per serving

162kcal

25.3gCarbs

2.6gProtein

5.6gFat

67.7mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Peel the lotus root.
Slice the peeled lotus root thin.
Mix 10 g of vinegar into 200 g of water.
Soak the sliced lotus root in the vinegar water.
Drain the lotus root in a sieve to remove moisture.
Fry the lotus root until crispy, sprinkle lightly with sun-dried sea salt, and coat with cinnamon powder.

💡 TipUsing roasted sun-dried sea salt, which is rich in minerals, reduces sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.