Lotus Root Nachos with Bacon, Kimchi & Creamy Corn
Looking for some themed snacks for your Winter Olympics watch parties? NYC-based chef Hooni Kim combines the best of Korean and American culture with these unconventional nachos. (Wondering where to get lotus root? Asian produce markets and some larger groceries, like whole foods, regularly have it in stock.)
Lotus Root Nachos
Makes 4-6 servings
2 medium to large lotus roots (about 1 pound total)
1 quart canola oil
1 tablespoon kosher salt
2 tablespoons gochugaru (Korean red pepper flakes)
For the spicy mayo:
3 tablespoons mayonnaise (preferably Kewpie brand)
2 tablespoons Sriracha hot sauce
For the creamy corn banchan:
1 ear of corn 1 tablespoon unsalted butter
Pinch of salt 2 tablespoons mayonnaise
For the BKO (bacon, kimchi and onion):
¼ pound slab bacon, diced
½ medium yellow onion, diced
1 cup finely chopped kimchi
½ red onion, cut into ¼-inch dice
½ cup kimchi, cut into ¼-inch dice
2 tablespoons sour cream
3 scallions, thinly sliced
Hot sauce, for serving
- Make the lotus root chips: Peel the lotus roots and slice them crosswise into 1 /8-inch rounds (use a mandoline if you have one). Place the lotus root slices in a bowl and run under cold water for 5 minutes to rinse away most of the starch.
- In a medium saucepan, heat the oil until it reaches 325° on a deep-fry thermometer. Line a baking sheet with paper towels. In a small bowl, combine the salt and gochugaru.
- Drain the lotus root slices and pat them very dry with paper towels. Working in small batches, fry the lotus root until golden brown, 3 to 4 minutes. Transfer the chips to the baking sheet and sprinkle with the salt-gochugaru mixture. Repeat with the remaining lotus root.
- Make the spicy mayo: In a bowl, stir together the mayonnaise and Sriracha.
- Make the creamy corn banchan: Cut the corn kernels from the cob. In a medium skillet, melt the butter over medium heat. Add the corn, season with salt and cook until tender, about 3 minutes. Transfer the corn to a bowl, stir in the mayonnaise and set aside.
- Make the BKO: In a medium skillet, cook the bacon over medium heat until most of the fat has rendered and the bacon is browned and crispy, about 5 minutes. Add the onion and cook, stirring, until softened, about 4 minutes. Add the kimchi and cook until softened, about 5 minutes longer. Turn off the heat and set aside.
- Assemble the chips: Arrange the lotus root chips on a platter. Spoon the spicy mayo over the chips. Scatter the red onion and corn banchan over the chips. Mound the BKO in the center of the chips; place a mound of the diced kimchi on one side and a mound of sour cream on the other. Sprinkle the scallions over the chips and serve with hot sauce.