Steps

1. In a bowl, combine 1 tsp Gochujang, 2 tsp Soy Sauce, 1 tsp Vinegar, 1 tsp Sugar, and 1 tsp Toasted Sesame Seeds. Mix well to create the spicy dipping sauce.
   🕒 00:46
2. Peel 200g of Lotus Root.
   🕒 01:11
3. Grate half of the peeled Lotus Root.
   🕒 01:19
4. In another bowl, add 3 tbsp All-purpose Flour, 2 tbsp Potato Starch, 1 Egg, 2 tbsp Water, and 1/2 tsp Chicken Bouillon Powder. Whisk the egg and mix everything together.
   🕒 01:32
5. Add the grated Lotus Root to the whisked mixture and stir.
   🕒 01:49
6. Thinly slice the remaining half of the Lotus Root into rounds (about 2mm thick), then coarsely chop them. This is the key to achieving a chewy texture from the grated lotus root and a crisp texture from the coarsely chopped lotus root.
   🕒 01:53
7. Slice 10cm of Green Onion diagonally into large pieces.
   🕒 02:06
8. Add the chopped Lotus Root and sliced Green Onion to the bowl with the grated lotus root mixture. Mix until everything comes together.
   🕒 02:13
9. Heat oil in a frying pan over medium heat.
   🕒 02:26
10. Pour the mixed batter into the heated pan and spread it out into a flat circle of about 22-24cm.
    🕒 02:38
11. Cook until the bottom of the batter develops a browned crust.
    🕒 02:46
12. Flip the batter, reduce heat to low-medium, cover with a lid, and steam for 2 minutes. Steaming ensures the inside is cooked through without becoming tough.
    🕒 02:53
13. Remove the lid after steaming. Drizzle Sesame Oil (to taste) around the edges of the pan and let it coat the surface, frying until the surface becomes crispy. This adds a wonderful sesame flavor and a satisfying crispy texture.
    🕒 03:11
14. Once the surface is crispy, cut into bite-sized pieces, transfer to a plate, and serve with the prepared spicy dipping sauce. Enjoy!
    🕒 03:36