Steps

1. Peel the lotus root and slice it into 1cm thick rounds. If the slices are too large, cut them into bite-sized pieces.
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2. Soak the sliced lotus root in vinegar water for about 10 minutes to remove any bitterness.
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3. In a bowl, combine Mirin (Sweet Rice Wine) 1 tbsp, Cooking Sake (Rice Wine) 1 tbsp, Vinegar 1 tbsp, Soy Sauce 1.5 tbsp, Gochujang (Korean Chili Paste) 0.5 tbsp, Sugar 2 tsp, and Grated Garlic 1 tsp. Mix well and set aside.
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4. Finely chop the thinly sliced pork (200g).
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5. Add Cooking Sake (Rice Wine) 1 tbsp and Salt and Pepper to taste to the chopped pork. Mix thoroughly.
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6. Add Potato Starch 1.5 tbsp to the seasoned pork and mix until evenly coated.
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7. Heat Vegetable Oil for frying in a pan over medium heat.
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8. Spread the pork in the heated pan. Do not stir for a while, allowing it to brown and become crispy. Use chopsticks to separate the pieces as they cook.
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9. Once browned and crispy on one side, flip the pork and cook the other side.
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10. Once both sides are browned and crispy, remove the pork from the pan.
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11. Drain the soaked lotus root and place it in a resealable bag.
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12. Add Potato Starch 1.5 tbsp to the bag, seal it, and shake to coat the lotus root evenly.
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13. In the same pan, using the rendered pork fat and drippings, fry the potato starch-coated lotus root. Add more oil if needed.
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14. Fry for 2.5 minutes until the bottom is browned and firm, then flip the lotus root.
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15. Flip and fry for another 2.5 minutes.
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16. Once both sides are browned and firm, wipe off any excess oil from the pan.
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17. Return the cooked pork to the pan.
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18. Whisk the prepared sauce mixture to ensure the sugar hasn't settled, then pour it into the pan.
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19. Cook over medium-high heat, stirring constantly, until the sauce thickens and coats the ingredients. Once the sauce has reduced, it is ready.
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20. Plate the dish and sprinkle with Toasted Sesame Seeds (Gomashio) a pinch.
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