Korean Lotus Root Jangajji

Name: Korean Lotus Root Jangajji
Prep time: 25 min
Cook time: 12 min
Yield: 4 servings
Cuisine: Korean
Ingredients: lotus root 500 g; vinegar 2 tbsp; soy sauce 180 ml; water 220 ml; sugar 70 g; black peppercorns 0.5 tsp; bay leaf 1 ea

Quick answer

Active time: 37 min
Waiting: See the steps
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

A splash of vinegar in the blanching water keeps lotus root slices pale and clean, and a quick dunk in cold water right after locks that color in.

After thin peeling, each piece is rinsed right through the holes, where soil tends to hide. The soy brine gets bay leaf and black peppercorns and only a short simmer, because reducing it makes the pickle too salty. Even slices cook and season evenly, and shaking off the water keeps the brine from going thin. Poured on hot, the brine runs into every hole, and after two to three days in the fridge the centers are seasoned while the slices still have a crisp, fibrous chew.

Ingredients

servings

IngredientAmount

bay leaf1 ea

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Instructions

6 steps

1

Peel 500 g lotus root thinly, then rinse inside the holes to remove any dirt.

Slice it evenly to 0.5 cm thick so the pieces blanch and pickle at the same pace.
2

Bring plenty of water to a boil in a pot, then add 2 tbsp vinegar.

Add the lotus root and blanch over medium heat for 3 minutes, just until the slices look clearer and slightly firm.
3

Rinse the blanched lotus root immediately in cold water to stop residual cooking.

Drain it thoroughly and shake off excess water, because leftover water can dilute the brine and soften the crisp texture.
4

Put 180 ml soy sauce, 220 ml water, 70 g sugar, 0.5 tsp black peppercorns, and 1 bay leaf in a pot.

Heat over medium heat, stirring until the sugar fully dissolves.
5

When the brine reaches a boil, simmer it for just 1 more minute to draw out the pepper and bay aroma.

Turn off the heat before it reduces too much, keeping the brine hot for pouring.
6

Pack the drained lotus root neatly into a jar and pour in enough hot brine to cover it.

Let it cool completely, then refrigerate for 2-3 days so the salty-sweet flavor reaches the holes and centers.