Korean Lotus Root Kimchi (Crunchy Spiced Root Kimchi)
Quick answer
- Total time
- 37 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Starting with sliced lotus root boiled in vinegar water helps remove bitterness while keeping the vegetable pale and crisp.
Read more
The seasoning combines gochugaru, minced garlic, and anchovy fish sauce with the addition of fresh pear juice. This pear juice provides natural sugars and necessary moisture so the chili paste coats each slice evenly without becoming dry or clumping. Even after the fermentation process begins, the lotus root maintains its signature firm and crunchy texture. Sliced scallions are tossed in to add a fresh aromatic quality that balances the spicy garlic paste. One full day of refrigeration allows the flavors to settle into the flesh before serving. Because the seasoning gets trapped inside the characteristic holes of the root, the paste should remain thick rather than watery to ensure consistent flavor. When left to ferment for a few more days, the developing acidity helps cut through the richness of grilled meats or fried dishes. A light addition of sesame oil and toasted sesame seeds at the end brings a toasted scent to every bite.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Peel 450 g lotus root and slice it into even 3 mm half-moons.
Keep the thickness consistent so the pieces blanch at the same speed and stay crisp rather than turning soft in spots.
- 2Heat
Add 20 ml vinegar to boiling water and blanch the lotus root for only 2 minutes.
Cool it immediately in cold water to stop cooking, keep the color pale, and protect the firm bite.
- 3Season
Sprinkle the cooled lotus root with 18 g coarse salt and let it sit for 15 minutes.
Rinse lightly so it does not become too salty, then drain very well before seasoning.
- 4Season
In a bowl, mix 28 g gochugaru, 16 g minced garlic, 22 ml anchovy fish sauce, and 40 ml pear juice.
Let the mixture thicken briefly so the chili coats instead of falling off.
- 5Season
Add the lotus root and 40 g scallions cut into 4 cm pieces to the seasoning.
Toss gently so the paste reaches the holes in each slice without breaking the crisp pieces.
- 6Finish
Pack the kimchi into an airtight container, pressing lightly to remove gaps, and refrigerate for 1 day.
Serve it chilled once the seasoning has settled and the lotus root still feels crunchy.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Crisp lotus root kimchi combines a spicy gochugaru paste with pear juice for a balanced ferment.
- Finish cue
- Keep the thickness consistent so the pieces blanch at the same speed and stay crisp rather than turning soft in spots.
- Avoid this
- Do not blanch longer than 2 minutes or the lotus root will lose crunch.
- Storage and reheating
- One full day of refrigeration allows the flavors to settle into the flesh before serving.
How Substitutions Change the Result
The taste, texture, nutrition, or cooking adjustment to expect when swapping an ingredient.
- Apple juice can replace pear juice for a lighter sweetness.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
37min, 8 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
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