Korean Lotus Root Salad (Sweet and Sour Vinegar Soy Dressing)

Quick answer

Total time: 25 min
Level: Easy
Servings: 4 servings
Ingredients: 5

About this dish

This side dish blanches 300 g of thinly sliced lotus root, leaving the center crisp before coating the cooled slices with soy sauce and vinegar dressing.

Peel the lotus root thinly, cut it evenly into 2 to 3 mm rounds, and place each round straight into cold water mixed with a little vinegar to limit browning. Bring plenty of water and part of the 2 tablespoons vinegar to a boil, then blanch the slices over medium-high heat for 3 minutes. Remove them when the edges look slightly translucent but the centers still resist the bite. Spread the hot slices in one layer to cool; piling them up would let residual heat continue cooking them and leave extra water on the surfaces. Stir 1 tablespoon soy sauce, the remaining vinegar, and 1 tablespoon sugar until no sugar granules remain. Toss the fully cooled lotus root gently with chopsticks, wait 2 minutes for dressing to enter the holes, and turn the slices once more. Sprinkle 1 teaspoon sesame seeds immediately before serving. If liquid collects during cold storage, shake it off lightly before plating so the dressing does not pool under the lotus root.

Ingredients

servings

IngredientAmountUnit

Lotus root300 gg

Vinegar2 tbsptbsp

Soy sauce1 tbsptbsp

Sugar1 tbsptbsp

Sesame seeds1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Peel 300 g lotus root thinly and cut it into even 2 to 3 mm rounds.

As each slice is cut, place it straight into cold water mixed with a little vinegar to prevent browning.
2

Control

Bring plenty of water to a boil in a pot and add part of the vinegar.

Add the lotus root and blanch over medium-high heat for about 3 minutes, until the edges look slightly translucent.
3

Prep

Drain the lotus root in a colander, then spread the slices out in a single layer to cool.

If too much surface moisture remains, the dressing will become weak, so avoid piling the hot slices together.
4

Season

In a bowl, combine 1 tablespoon soy sauce, the remaining vinegar, and 1 tablespoon sugar.

Stir until no sugar grains are visible, so the sweet, sour, and salty flavors coat the lotus root evenly.
5

Prep

Add the cooled lotus root to the dressing and toss gently with chopsticks.

Let it stand for about 2 minutes so the dressing settles into the holes, then toss once more without breaking the slices.
6

Finish

Just before serving, sprinkle 1 teaspoon sesame seeds over the salad.

Serve it right away or chill it first; if liquid gathers during storage, lift and shake the slices lightly before plating.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Blanching in vinegar water maintains the bright white color of lotus root for this sweet and sour salad.
Finish cue: Stir until no sugar grains are visible, so the sweet, sour, and salty flavors coat the lotus root evenly.
Avoid this: If too much surface moisture remains, the dressing will become weak, so avoid piling the hot slices together.
Storage and reheating: If liquid collects during cold storage, shake it off lightly before plating so the dressing does not pool under the lotus root.