Tender Braised Lotus Root, Salt-Grilled Pork Ribs, and Stir-fried Sea Mustard Stem
Family-Friendly Meals: Baby Food Menu, Toddler Meals, 4-Year-Old Meal Plan, 3-Year-Old Meal Plan, 44-Month-Old Toddler Meals
Introducing a nutritious trio of dishes perfect for the whole family: soft and delicious braised lotus root that’s a favorite among children, savory salt-grilled pork ribs, and fragrant stir-fried sea mustard stem. The braised lotus root, thinly sliced and simmered until tender, is especially loved by toddlers. The pork ribs are grilled to perfection in the oven, achieving a crispy exterior and juicy interior. Children can enjoy them as they are, while adults can add a touch of spice with hot chili sauce. Cooking these family meals in the oven saves time and reduces the risk of burns for little ones, making mealtime safer and more enjoyable.
Main Ingredients- Sea mustard stem 150g
- Pork ribs 2 packs (approx. 24 pieces)
- Lotus root 1 (medium size)
Cooking Instructions
Step 1
1. Prepare the Salt-Grilled Pork Ribs: Soak the pork ribs in cold water for about 30 minutes to remove any blood. If you’re using mushrooms like button mushrooms or mini king oyster mushrooms as a side, wash them thoroughly.
Step 2
Marinate the ribs: After draining the blood, season the pork ribs with a pinch of coarse sea salt, a dash of black pepper, 1 Tbsp of myeonghyang (or cooking wine), and 1 Tbsp of olive oil. Mix well by gently massaging the ingredients into the ribs. You can also use seasoned salt if you have it.
Step 3
Bake in the oven: Preheat your oven to 180°C (350°F). Place the marinated pork ribs and any prepared mushrooms on a baking sheet and bake for 35 minutes. If the ribs start to brown too quickly, you can lower the temperature to 170°C (340°F) and continue baking for another 40 minutes for a tender and golden result. (Adjust time and temperature according to your oven’s specifications.)
Step 4
2. Prepare the Stir-fried Sea Mustard Stem: The key to this dish is thoroughly removing the saltiness from the sea mustard stem. Soak it in fresh water for about 3 hours. Rinse it by gently rubbing and squeezing it like washing laundry, changing the water whenever it turns greenish. Continue until the water runs clear.
Step 5
Blanch: Once the saltiness is gone, briefly blanch the sea mustard stem in boiling water. This step is crucial for removing any fishy smell and the slimy texture, while also helping it hold its shape nicely.
Step 6
Stir-fry: Heat a pan over high heat. Add 1 Tbsp of sesame oil, 0.5 Tbsp of minced garlic (or 1 Tbsp of garlic paste), and 1.5 Tbsp of gukganjang (soup soy sauce). Stir-fry the blanched sea mustard stem quickly until just cooked through. Turn off the heat immediately.
Step 7
3. Prepare the Braised Lotus Root: Peel the lotus root and slice it as thinly as possible. Thin slices are especially appealing to children and your husband enjoyed them too! Blanch the thin lotus root slices in boiling water with 1 Tbsp of vinegar.
Step 8
Rinse and sauté: After blanching, rinse the lotus root slices under cold water and drain them well. Heat 2 Tbsp of olive oil in a pan over medium-low heat and sauté the lotus root slices.
Step 9
Braise (First Round): Once the lotus root is slightly tender, add 2 Tbsp of jin ganjang (soy sauce) and 2 Tbsp of mulyeot (corn syrup) together. Do not add extra water. Stir constantly to prevent burning, allowing the lotus root to absorb the color and flavor of the sauce. This initial braising helps the lotus root absorb the seasoning.
Step 10
Continue Braising and Finish: Add the remaining 3 Tbsp of jin ganjang and 3 Tbsp of mulyeot in two more additions, continuing to braise until the lotus root is tender and glossy. Drizzle with 1 Tbsp of sesame oil just before serving for a nutty aroma. Your delicious braised lotus root is now ready!
