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
Thin lotus root slices are blanched just until the edges turn translucent, leaving a firm bite at the center, then dressed in a sweet-sour mix of soy sauce, vinegar and sugar.
Read more
Dropping each slice into cold water with a little vinegar as soon as it is cut stops the surface from browning. A splash of vinegar in the blanching water keeps the slices white. The slices cool spread out in a single layer, because piled hot they keep cooking and lose their crunch. Letting the dressed root sit briefly and then turning it again carries the seasoning into the holes. Liquid that gathers during cold storage is shaken off lightly before plating.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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