Braised Lotus Root: 3 Make-Ahead Side Dishes for Easy Meals
Solve the ‘What’s for Dinner?’ Dilemma! 3 Essential Make-Ahead Side Dishes
Every cook faces the daily question: ‘What should I make today?’ Preparing these three popular side dishes on the weekend or when you have free time will make weekday meals so much easier. We’ve prepared recipes for savory Braised Beef and Quail Eggs, sweet and crunchy Braised Lotus Root, and spicy Gochujang Stir-fried Anchovies. Reduce your meal prep stress and create a delicious table!
Braised Beef and Quail Eggs- 200g Beef (for braising)
- 200g Quail Eggs (approx. 10-12 eggs)
- 6 Cheongyang peppers
- 1 cup Soy Sauce
- 1 cup Water
- 3 Tbsp Oligosaccharide (or corn syrup)
- A pinch of toasted sesame seeds
- A little sesame oil
Sweet & Crunchy Braised Lotus Root- 1 medium Lotus root
- 6 Gardenia fruits (for color)
- A pinch of Salt (for boiling lotus root)
- 2-3 Tbsp Honey (adjust sweetness)
- 3 Tbsp Vinegar (for boiling lotus root)
Spicy Gochujang Stir-fried Anchovies- 100g Dried Anchovies (for stir-fry)
- 20g Almonds
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Maesil Cheong (Plum Extract)
- 1/2 Tbsp Minced Garlic
- A pinch of toasted sesame seeds
- A little sesame oil
- 1 Tbsp Honey (optional, for glaze and sweetness)
- 1 medium Lotus root
- 6 Gardenia fruits (for color)
- A pinch of Salt (for boiling lotus root)
- 2-3 Tbsp Honey (adjust sweetness)
- 3 Tbsp Vinegar (for boiling lotus root)
Spicy Gochujang Stir-fried Anchovies- 100g Dried Anchovies (for stir-fry)
- 20g Almonds
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Maesil Cheong (Plum Extract)
- 1/2 Tbsp Minced Garlic
- A pinch of toasted sesame seeds
- A little sesame oil
- 1 Tbsp Honey (optional, for glaze and sweetness)
Cooking Instructions
Step 1
[Braised Beef and Quail Eggs] First, rinse the beef under cold water to remove blood. Place the beef in a pot, cover with water, bring to a boil, and discard the first cooking water. This step helps remove impurities and any gamey smell. 
Step 2
Pour in 3 cups of fresh water and simmer the beef until tender. Skim off any foam that rises to the surface during cooking for a cleaner, more delicious broth.
Step 3
Remove the cooked beef from the pot. Add the quail eggs to the same pot and boil them. Once the quail eggs are cooked, remove them and set aside.
Step 4
Add 1 cup of soy sauce to the beef broth. Cut the cooked beef into bite-sized pieces. Return the beef to the pot and simmer until the liquid is reduced and slightly thick, coating the beef.
Step 5
Once the beef is sufficiently reduced, add the quail eggs back to the pot and continue to simmer together. Finally, add the chopped Cheongyang peppers and simmer a bit longer to infuse a pleasant spiciness.
Step 6
Just before turning off the heat, drizzle in a pinch of toasted sesame seeds and a little sesame oil, and give it a light toss. Your delicious Braised Beef and Quail Eggs are ready!
Step 7
[Sweet & Crunchy Braised Lotus Root] Thoroughly clean the lotus root by thinly peeling the skin with a peeler or scraping it with the back of a knife. Then, slice it into rounds about 0.5cm thick. Soaking the slices in water immediately after cutting will prevent them from browning. 
Step 8
In a pot, combine 3-4 cups of water, 3 Tbsp of vinegar, and about 6 gardenia fruits. Bring to a boil. The gardenia fruits will give the lotus root a beautiful yellow hue. Once boiling, add the prepared lotus root slices and cook for 10-15 minutes, or until the lotus root is slightly translucent and tender-crisp.
Step 9
Rinse the cooked lotus root slices under cold water to cool them down, then drain. Strain the gardenia-infused cooking liquid and measure out about 2 cups.
Step 10
In a clean pot, combine the 2 cups of strained gardenia liquid with a pinch of salt and 2-3 Tbsp of honey. Adjust the sweetness to your preference; you can add more honey if desired. Bring the mixture to a simmer, then add the drained lotus root. Cook over medium-low heat until the liquid has reduced to a glaze that coats the lotus root.
Step 11
Finally, sprinkle with a pinch of toasted sesame seeds. Your sweet and crunchy Braised Lotus Root is complete! It will look beautifully glazed and appetizing.
Step 12
[Spicy Gochujang Stir-fried Anchovies] Prepare the anchovies by removing their innards and heads, and shaking off any debris with a sieve. Lightly toast the anchovies in a dry pan over low heat to remove any fishy smell. Transfer the toasted anchovies to a separate bowl. In the same pan, combine 2 Tbsp gochujang, 2 Tbsp maesil cheong, and 1/2 Tbsp minced garlic. Simmer the sauce over low heat until it just begins to bubble. 
Step 13
Add the toasted anchovies and almonds to the sauce. Stir-fry until the sauce evenly coats the anchovies and almonds. Be careful not to burn them by adjusting the heat as needed.
Step 14
Turn off the heat. Stir in a pinch of toasted sesame seeds, a little sesame oil, and optionally 1 Tbsp of honey for extra shine and sweetness. Mix everything well, and your flavorful Gochujang Stir-fried Anchovies are ready to enjoy.
